Evaluation of the character impact odorants in skim milk powder by sensory studies on model mixtures

Karagul-Yuceer Y., DRAKE M., CADWALLADER K.

JOURNAL OF SENSORY STUDIES, vol.19, no.1, pp.1-13, 2004 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 19 Issue: 1
  • Publication Date: 2004
  • Doi Number: 10.1111/j.1745-459x.2004.tb00132.x
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1-13
  • Çanakkale Onsekiz Mart University Affiliated: Yes


The objective of this study was to verify key aroma-active compounds responsible for reconstituted fresh skim milk powder (SMP) aroma using threshold analysis, odor activity values, and model systems. Twelve odor-active compounds of SMP and one odor-active compound from fluid milk were selected based on flavor dilution factors from gas chromatography-olfactometry. Thresholds for the 13 odor-active compounds were identified using five-set ascending forced choice threshold analysis in odor-free water and fluid skim milk. Model systems were prepared using rehydrated milk retentate (RMR). The aroma of each model was evaluated by descriptive sensory analysis and by difference-from-control testing using a trained panel. The aroma of reconstituted fresh SMP and liquid skim milk were used as controls. Models containing a mixture of twelve of the thirteen chemicals had the most similar odor characteristics to rehydrated SMP aroma (9.0/10) indicating that these compounds constitute the character impact odorants of rehydrated fresh SMP.