Off-Flavor Compounds in Spray-Dried Skim Milk Powder

Hideki Shiratsuchi, Mitsuya Shimoda, Kazuhiro Imayoshi, Katsuhiko Noda, Yutaka Osajima

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

Off-flavor of a spray-dried skim milk powder has been investigated. Commercially processed spraydried skim milk was homogenized with water, and the volatiles were isolated by simultaneous steam distillation-extraction under reduced pressure using diethyl ether as a solvent. The odor concentrate was analyzed by gas chromatography and gas chromatograph-mass spectrometry. To elucidate the compounds contributing to the off-flavor, the concentrate was fractionated by silica gel TLC. A slightly polar fraction with cowhouse-like odor, which was similar to the odor attribute of off-flavor, was further fractionated by a preparative GC. Tetradecanal, having a content about 10 times higher in the offflavored skim milk than in a normal one, was responsible for a sickening and aldehydic odor. β-Ionone and benzothiazole were 76 and 37 times higher in the off-flavored skim milk, respectively, and the former imparted a fragment and haylike odor and the latter a sulfuric and quinoline-like odor.

Original languageEnglish
Pages (from-to)1323-1327
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume42
Issue number6
DOIs
Publication statusPublished - Jun 1 1994

Fingerprint

Flavor compounds
dried skim milk
flavor compounds
off flavors
Odors
Powders
Milk
odors
Flavors
skim milk
concentrates
Norisoprenoids
quinoline
ethyl ether
norisoprenoids
Distillation
Silica Gel
Steam
silica gel
Gas chromatography

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Cite this

Shiratsuchi, H., Shimoda, M., Imayoshi, K., Noda, K., & Osajima, Y. (1994). Off-Flavor Compounds in Spray-Dried Skim Milk Powder. Journal of Agricultural and Food Chemistry, 42(6), 1323-1327. https://doi.org/10.1021/jf00042a014

Off-Flavor Compounds in Spray-Dried Skim Milk Powder. / Shiratsuchi, Hideki; Shimoda, Mitsuya; Imayoshi, Kazuhiro; Noda, Katsuhiko; Osajima, Yutaka.

In: Journal of Agricultural and Food Chemistry, Vol. 42, No. 6, 01.06.1994, p. 1323-1327.

Research output: Contribution to journalArticle

Shiratsuchi, H, Shimoda, M, Imayoshi, K, Noda, K & Osajima, Y 1994, 'Off-Flavor Compounds in Spray-Dried Skim Milk Powder', Journal of Agricultural and Food Chemistry, vol. 42, no. 6, pp. 1323-1327. https://doi.org/10.1021/jf00042a014
Shiratsuchi H, Shimoda M, Imayoshi K, Noda K, Osajima Y. Off-Flavor Compounds in Spray-Dried Skim Milk Powder. Journal of Agricultural and Food Chemistry. 1994 Jun 1;42(6):1323-1327. https://doi.org/10.1021/jf00042a014
Shiratsuchi, Hideki ; Shimoda, Mitsuya ; Imayoshi, Kazuhiro ; Noda, Katsuhiko ; Osajima, Yutaka. / Off-Flavor Compounds in Spray-Dried Skim Milk Powder. In: Journal of Agricultural and Food Chemistry. 1994 ; Vol. 42, No. 6. pp. 1323-1327.
@article{0f0e6d2347714d92880b80e839b1703c,
title = "Off-Flavor Compounds in Spray-Dried Skim Milk Powder",
abstract = "Off-flavor of a spray-dried skim milk powder has been investigated. Commercially processed spraydried skim milk was homogenized with water, and the volatiles were isolated by simultaneous steam distillation-extraction under reduced pressure using diethyl ether as a solvent. The odor concentrate was analyzed by gas chromatography and gas chromatograph-mass spectrometry. To elucidate the compounds contributing to the off-flavor, the concentrate was fractionated by silica gel TLC. A slightly polar fraction with cowhouse-like odor, which was similar to the odor attribute of off-flavor, was further fractionated by a preparative GC. Tetradecanal, having a content about 10 times higher in the offflavored skim milk than in a normal one, was responsible for a sickening and aldehydic odor. β-Ionone and benzothiazole were 76 and 37 times higher in the off-flavored skim milk, respectively, and the former imparted a fragment and haylike odor and the latter a sulfuric and quinoline-like odor.",
author = "Hideki Shiratsuchi and Mitsuya Shimoda and Kazuhiro Imayoshi and Katsuhiko Noda and Yutaka Osajima",
year = "1994",
month = "6",
day = "1",
doi = "10.1021/jf00042a014",
language = "English",
volume = "42",
pages = "1323--1327",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "6",

}

TY - JOUR

T1 - Off-Flavor Compounds in Spray-Dried Skim Milk Powder

AU - Shiratsuchi, Hideki

AU - Shimoda, Mitsuya

AU - Imayoshi, Kazuhiro

AU - Noda, Katsuhiko

AU - Osajima, Yutaka

PY - 1994/6/1

Y1 - 1994/6/1

N2 - Off-flavor of a spray-dried skim milk powder has been investigated. Commercially processed spraydried skim milk was homogenized with water, and the volatiles were isolated by simultaneous steam distillation-extraction under reduced pressure using diethyl ether as a solvent. The odor concentrate was analyzed by gas chromatography and gas chromatograph-mass spectrometry. To elucidate the compounds contributing to the off-flavor, the concentrate was fractionated by silica gel TLC. A slightly polar fraction with cowhouse-like odor, which was similar to the odor attribute of off-flavor, was further fractionated by a preparative GC. Tetradecanal, having a content about 10 times higher in the offflavored skim milk than in a normal one, was responsible for a sickening and aldehydic odor. β-Ionone and benzothiazole were 76 and 37 times higher in the off-flavored skim milk, respectively, and the former imparted a fragment and haylike odor and the latter a sulfuric and quinoline-like odor.

AB - Off-flavor of a spray-dried skim milk powder has been investigated. Commercially processed spraydried skim milk was homogenized with water, and the volatiles were isolated by simultaneous steam distillation-extraction under reduced pressure using diethyl ether as a solvent. The odor concentrate was analyzed by gas chromatography and gas chromatograph-mass spectrometry. To elucidate the compounds contributing to the off-flavor, the concentrate was fractionated by silica gel TLC. A slightly polar fraction with cowhouse-like odor, which was similar to the odor attribute of off-flavor, was further fractionated by a preparative GC. Tetradecanal, having a content about 10 times higher in the offflavored skim milk than in a normal one, was responsible for a sickening and aldehydic odor. β-Ionone and benzothiazole were 76 and 37 times higher in the off-flavored skim milk, respectively, and the former imparted a fragment and haylike odor and the latter a sulfuric and quinoline-like odor.

UR - http://www.scopus.com/inward/record.url?scp=0001104676&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0001104676&partnerID=8YFLogxK

U2 - 10.1021/jf00042a014

DO - 10.1021/jf00042a014

M3 - Article

AN - SCOPUS:0001104676

VL - 42

SP - 1323

EP - 1327

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 6

ER -