Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review

Cheng Zeng; OSullivan Maurice G.; Miao SongKerry Joseph P.Kilcawley Kieran N.

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Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review

机译：Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review

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摘要

Countries with an established dairy tradition consume milk, milk powder, yoghurt and butter directly or as an ingredient; however, in countries without this tradition the lack of familiarity and unknown expectations can be challenging to overcome. Therefore, having a better understanding of the volatile properties that influence their sensory appeal can aid overcoming these challenges. This review focusses on traditional and novel sensory methods used to research milk, milk powders, yoghurt and butter as well as the extraction techniques used in gas chromatography mass spectrometry and gas chromatography olfactometry to identify volatiles in these products that influence sensory perception.

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来源
《International Journal of Dairy Technology》 |2022年第4期|761-790|共30页
作者
Cheng Zeng; OSullivan Maurice G.; Miao SongKerry Joseph P.Kilcawley Kieran N.;
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作者单位

TEAGASC;

Univ Coll Cork;

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原文格式 PDF
正文语种英语
中图分类食品工业;
关键词
Milk; Dairy powders; Yoghurt; Butter; Sensory; Volatile organic compounds; SOLID-PHASE MICROEXTRACTION; CHROMATOGRAPHY-MASS-SPECTROMETRY; BAR SORPTIVE EXTRACTION; FATTY-ACID-COMPOSITION; AROMA-ACTIVE COMPOUNDS; 9-POINT HEDONIC SCALE; PULSED ELECTRIC-FIELD; PURGE-AND-TRAP; FLAVOR COMPOUNDS; ORGANIC-COMPOUNDS;

Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review

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