Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review
Consumers are becoming increasingly aware of the health benefits of dairy ingredients. However, products fortified with dairy proteins are experiencing considerable aroma challenges. Practices to improve the flavor quality of dairy proteins require a comprehensive understanding of the nature and ori...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/3/569 |
| _version_ | 1818986356948336640 |
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| author | Xueqian Su Monica Tortorice Samuel Ryo Xiang Li Kim Waterman Andrea Hagen Yun Yin |
| author_facet | Xueqian Su Monica Tortorice Samuel Ryo Xiang Li Kim Waterman Andrea Hagen Yun Yin |
| author_sort | Xueqian Su |
| collection | DOAJ |
| description | Consumers are becoming increasingly aware of the health benefits of dairy ingredients. However, products fortified with dairy proteins are experiencing considerable aroma challenges. Practices to improve the flavor quality of dairy proteins require a comprehensive understanding of the nature and origins of off-aroma. Unfortunately, existing information from the literature is fragmentary. This review presents sensory lexicons and chemical structures of off-aromas from major dairy ingredients, and it explores their possible precursors and formation mechanisms. It was found that similar chemical structures often contributed to similar off-aroma descriptors. Lipid degradation and Maillard reaction are two primary pathways that commonly cause aroma dissatisfaction. Traditional and novel flavor chemistry tools are usually adopted for off-aroma measurements in dairy ingredients. Strategies for improving aroma quality in dairy derived products include carefully selecting starting materials for formulations, and actively monitoring and optimizing processing and storage conditions. |
| first_indexed | 2024-12-20T18:49:30Z |
| format | Article |
| id | doaj.art-2bb7311bd5e74b40ad551457bc1276ca |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-20T18:49:30Z |
| publishDate | 2020-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-2bb7311bd5e74b40ad551457bc1276ca2022-12-21T19:29:37ZengMDPI AGMolecules1420-30492020-01-0125356910.3390/molecules25030569molecules25030569Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A ReviewXueqian Su0Monica Tortorice1Samuel Ryo2Xiang Li3Kim Waterman4Andrea Hagen5Yun Yin6Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USAAbbott Laboratories, 3300 Stelzer Rd, Columbus, OH 43219, USAAbbott Laboratories, 3300 Stelzer Rd, Columbus, OH 43219, USAAbbott Nutritional Research and Development Center, 20 Biopolis Way, Singapore 138668, SingaporeDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USADepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USADepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USAConsumers are becoming increasingly aware of the health benefits of dairy ingredients. However, products fortified with dairy proteins are experiencing considerable aroma challenges. Practices to improve the flavor quality of dairy proteins require a comprehensive understanding of the nature and origins of off-aroma. Unfortunately, existing information from the literature is fragmentary. This review presents sensory lexicons and chemical structures of off-aromas from major dairy ingredients, and it explores their possible precursors and formation mechanisms. It was found that similar chemical structures often contributed to similar off-aroma descriptors. Lipid degradation and Maillard reaction are two primary pathways that commonly cause aroma dissatisfaction. Traditional and novel flavor chemistry tools are usually adopted for off-aroma measurements in dairy ingredients. Strategies for improving aroma quality in dairy derived products include carefully selecting starting materials for formulations, and actively monitoring and optimizing processing and storage conditions.https://www.mdpi.com/1420-3049/25/3/569off-aromalexiconschemical structuredairysensoryformation pathway |
| spellingShingle | Xueqian Su Monica Tortorice Samuel Ryo Xiang Li Kim Waterman Andrea Hagen Yun Yin Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review Molecules off-aroma lexicons chemical structure dairy sensory formation pathway |
| title | Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review |
| title_full | Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review |
| title_fullStr | Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review |
| title_full_unstemmed | Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review |
| title_short | Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review |
| title_sort | sensory lexicons and formation pathways of off aromas in dairy ingredients a review |
| topic | off-aroma lexicons chemical structure dairy sensory formation pathway |
| url | https://www.mdpi.com/1420-3049/25/3/569 |
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