Utilization of a liquid smoke fraction as a reactionary, caramel-type flavor in whipped cream applications via Maillard reaction mechanisms

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dc.contributor.author Snow, Alison R.
dc.date.accessioned 2010-05-07T14:17:12Z
dc.date.available 2010-05-07T14:17:12Z
dc.date.issued 2010-05-07T14:17:12Z
dc.identifier.uri http://hdl.handle.net/2097/3947
dc.description.abstract Smoke flavored foods continue to be a popular choice among consumers. In this study, a caramel-type flavor in whipped cream applications via Maillard reaction pathways was evaluated. A highly refined liquid smoke fraction was developed using a delignified pulp wood source, and a patented activated carbon filtration process. To maximize sensory and reactionary capabilities, a liquid smoke fraction with phenol and carbonyl concentrations of 0.07mg/ml and 12.9g/100ml, respectively, was developed. Heavy cream containing a 0.075% addition of the refined liquid smoke fraction was evaluated when reacted at 50, 63, and 72°C for 15 sec prior to chilling at 0°C for 12 h, and whipping for 8 min using a handheld mixer. Sensory analysis showed the addition of liquid smoke increased whipped cream sweetness and caramel flavors, while imparting minimal off-flavors. Probable Maillard pathways were predicted for the reaction taking place between the liquid smoke and the dairy proteins upon thermal processing. This technology can be used to develop other foods which are not traditionally smoke flavored. en_US
dc.language.iso en_US en_US
dc.publisher Kansas State University en
dc.subject Dairy proteins en_US
dc.subject Liquid smoke en_US
dc.subject Maillard reaction en_US
dc.subject Reaction flavor en_US
dc.subject Whipped cream en_US
dc.subject Caramel-type flavor en_US
dc.title Utilization of a liquid smoke fraction as a reactionary, caramel-type flavor in whipped cream applications via Maillard reaction mechanisms en_US
dc.type Report en_US
dc.description.degree Master of Science en_US
dc.description.level Masters en_US
dc.description.department Food Science Institute - Animal Science & Industry en_US
dc.description.advisor Fadi M. Aramouni en_US
dc.subject.umi Agriculture, Food Science and Technology (0359) en_US
dc.date.published 2010 en_US
dc.date.graduationmonth May en_US

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