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

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dc.authoridKaragul Yuceer, Yonca/0000-0002-9028-2923
dc.contributor.authorKaragül-Yüceer, Y
dc.contributor.authorDrake, MA
dc.contributor.authorCadwallader, KR
dc.date.accessioned2025-01-27T20:31:20Z
dc.date.available2025-01-27T20:31:20Z
dc.date.issued2004
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe 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.
dc.identifier.doi10.1111/j.1745-459X.2004.tb00132.x
dc.identifier.endpage13
dc.identifier.issn0887-8250
dc.identifier.issn1745-459X
dc.identifier.issue1
dc.identifier.scopus2-s2.0-1842509015
dc.identifier.scopusqualityQ2
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.1111/j.1745-459X.2004.tb00132.x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23104
dc.identifier.volume19
dc.identifier.wosWOS:000220073200001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Sensory Studies
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectFlavor Compounds
dc.subjectIdentification
dc.subjectComponents
dc.subjectVolatiles
dc.subjectCheese
dc.subjectThresholds
dc.subjectJuice
dc.titleEvaluation of the character impact odorants in skim milk powder by sensory studies on model mixtures
dc.typeArticle

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