Serving temperature effects on milk flavor, milk aftertaste, and volatile-compound quantification in nonfat and whole milk

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dc.contributor.author Francis, L.L
dc.contributor.author Kong, S.H.
dc.contributor.author Chambers, Delores H.
dc.contributor.author Jeon, I.J.
dc.contributor.author Simmons, S.R.
dc.contributor.author Schmidt, Karen A.
dc.date.accessioned 2010-12-01T22:19:44Z
dc.date.available 2010-12-01T22:19:44Z
dc.date.issued 2010-12-01
dc.identifier.uri http://hdl.handle.net/2097/6725
dc.description.abstract Many people seem to prefer to drink milk when it is cold. Research describing flavor and aftertaste of milk, and then correlating these traits with their chemical composition, has not previously been done. The objectives of this study were to describe milk flavor and aftertaste by using a descriptive sensory panel and to quantify the headspace volatiles of nonfat and whole milk as a function of serving temperature. Headspace volatile compounds of milk samples served at 40°F and 60°F were quantified by using solid-phase microextraction (SPME) analysis, with a 75-μm Carboxen- PDMS fiber, sampling milk at 140oF for 30 minutes, and then analyzing by gas chromatography, flame ion detection (GCFID) for quantification. Descriptive-panel results indicated that serving temperature did not affect the milk flavor. Nonfat milk flavor and texture were rated to have greater sour aromatics, and to be slightly chalky, flat, and bitter, but less sweet, than whole milk. Characterization of milk aftertaste at 15 seconds after swallowing indicated that nonfat milk had very slight sour and cooked attributes. Characterization of milk aftertaste at 90 seconds after swallowing indicated that nonfat milk had very slight cooked attributes and was less sweet than whole milk. Serving temperature did not affect concentrations of volatile compounds, but nonfat milk had a greater concentration of hexanal and lesser (P < 0.05) concentrations of benzaldehyde, ethyl caproate, heptanal, 2-heptanone, and nonanal than whole milk did. These data provide evidence that fat contributes to the “flavor” and aftertaste attributes of milk more than serving temperature does. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Dairy Day, 2004 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 05-112-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 941 en_US
dc.subject Dairy en_US
dc.subject Milk aftertaste en_US
dc.subject Milk flavor en_US
dc.subject GC Analysis en_US
dc.title Serving temperature effects on milk flavor, milk aftertaste, and volatile-compound quantification in nonfat and whole milk en_US
dc.type Conference paper en_US
dc.date.published 2004 en_US
dc.citation.epage 21 en_US
dc.citation.spage 16 en_US
dc.contributor.authoreid Schmidt en_US

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