Aroma characterization of fresh and stored-nonfat dry milk

被引：0

作者：

Karagül-Yüceer, Y

Drake, M

Cadwallader, KR

机构：

[1] N Carolina State Univ, SE Dairy Foods Res Ctr, Dept Food Sci, Raleigh, NC 27695 USA

[2] Univ Illinois, Dept Food Sci & Human Nutr, Urbana, IL 61801 USA

来源：

FRESHNESS AND SHELF LIFE OF FOODS | 2003年 / 836卷

关键词：

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Determination of the chemical nature and sensory profiles of nonfat dry milk (NDM) is necessary to improve processing methods and storage conditions to maintain product freshness. Aroma-active compounds of NDM were identified by gas chromatography/olfactometry (GCO) and gas chromatography-mass spectrometry (GC-MS). Thermally induced volatiles Furaneol((R)) methional, sotolon, and maltol, free fatty acids, lactones as well as aldehydes and ketones were primary contributors to both desirable fresh and undesirable stale/stored aromas of NDM.

引用

页码：108 / 123

页数：16

共 35 条

[1]

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