| Title: | The impact of pasture and non-pasture diets on the sensory and volatile properties of whole milk powder |
| Author(s): | Cheng Z; Mannion DT; O'Sullivan MG; Miao S; Kerry JP; Kilcawley KN; |
| Address: | "Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland. Sensory Group, School of Food and Nutritional Sciences, University College Cork, Cork T12 R229, Ireland. Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland. China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China. Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork T12 R229, Ireland" |
| DOI: | 10.1017/S0022029922000589 |
| ISSN/ISBN: | 1469-7629 (Electronic) 0022-0299 (Linking) |
| Abstract: | "This study evaluated the impact of three distinct diets; perennial ryegrass (GRS), perennial ryegrass/white clover (CLV) and total mixed ration (TMR), on the sensory properties and volatile profile of whole milk powder (WMP). The samples were evaluated using a hedonic sensory acceptance test (n = 99 consumers) and by optimised descriptive profiling (ODP) using trained assessors (n = 33). Volatile profiling was achieved by gas chromatography mass spectrometry using three different extraction techniques; headspace solid phase micro-extraction, thermal desorption and high capacity sorptive extraction. Significant differences were evident in both sensory perception and the volatile profiles of the WMP based on the diet, with WMP from GRS and CLV more similar than WMP from TMR. Consumers scored WMP from CLV diets highest for overall acceptability, flavour and quality, and WMP from TMR diets highest for cooked flavour and aftertaste. ODP analysis found that WMP from TMR diets had greater caramelised flavour, sweet aroma and sweet taste, and that WMP from GRS diets had greater cooked aroma and cooked flavour, with WMP derived from CLV diets having greater scores for liking of colour and creamy aroma. Sixty four VOCs were identified, twenty six were found to vary significantly based on diet and seventeen of these were derived from fatty acids; lactones, alcohols, aldehydes, ketones and esters. The abundance of delta-decalactone and delta-dodecalactone was very high in WMP derived from CLV and GRS diets as was gamma-dodecalactone derived from a TMR diet. These lactones appeared to influence sweet, creamy, and caramelised attributes in the resultant WMP samples. The differences in these VOC derived from lipids due to diet are probably further exacerbated by the thermal treatments used in WMP manufacture" |
| Keywords: | Feeding system sensory volatile organic compounds whole milk powder; |
| Notes: | "PublisherCheng, Zeng Mannion, David T O'Sullivan, Maurice G Miao, Song Kerry, Joseph P Kilcawley, Kieran N eng England 2022/08/20 J Dairy Res. 2022 Aug 19:1-14. doi: 10.1017/S0022029922000589" |
