Karagül-Yüceer, YDrake, MACadwallader, KR2025-01-272025-01-2720040887-82501745-459Xhttps://doi.org/10.1111/j.1745-459X.2004.tb00132.xhttps://hdl.handle.net/20.500.12428/23104The 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.eninfo:eu-repo/semantics/closedAccessFlavor CompoundsIdentificationComponentsVolatilesCheeseThresholdsJuiceArticle19111310.1111/j.1745-459X.2004.tb00132.xQ2WOS:0002200732000012-s2.0-1842509015Q2