Determination of the sensory attributes of dried milk powders and dairy ingredients

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Atıf İçin Kopyala

DRAKE M., Karagul-Yuceer Y. , CADWALLADER K., CIVILLE G., TONG P.

JOURNAL OF SENSORY STUDIES, cilt.18, ss.199-216, 2003 (SCI İndekslerine Giren Dergi)

• Cilt numarası: 18 Konu: 3
• Basım Tarihi: 2003
• Doi Numarası: 10.1111/j.1745-459x.2003.tb00385.x
• Dergi Adı: JOURNAL OF SENSORY STUDIES
• Sayfa Sayıları: ss.199-216

Özet

A standardized descriptive language for skim milk powder and dried dairy ingredients was developed. The lexicon was initially identified from a large sample set of dried dairy ingredients (138). A highly trained descriptive panel (n = 14) refined terms and identified references. Dried dairy ingredients (36) were then evaluated using the developed language. Twenty-one descriptors were identified for dried dairy ingredients. Seventeen flavors and tastes were identified in skim milk powders (2 7) with nine flavors/tastes observed in all skim milk powders. Dried dairy ingredients were differentiated using the language (P < 0.05). There were flavors common to all dried dairy ingredients while other flavors were specific to particular products.