| Title: | Effect of Preheating Treatment before Defatting on the Flavor Quality of Skim Milk |
| Author(s): | Tong L; Yi H; Wang J; Pan M; Chi X; Hao H; Ai N; |
| Address: | "College of Food Science and Engineering, Ocean University of China, 5th Yushan Road, Qingdao 266003, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing 100048, China. College of Food Science and Engineering, Ocean University of China, 5th Yushan Road, Qingdao 266003, China. yihx@ouc.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University, Beijing 100048, China. ainasi@btbu.edu.cn" |
| DOI: | 10.3390/molecules24152824 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Skim milk has a poor flavor due to the lack of fat. Finding ways to improve the flavor quality of skim milk has attracted the attention of more and more researchers. The purpose of this study was to create a skim milk product with good flavor by processing. Briefly, raw milk was treated by preheating at pasteurization (85 degrees C, 15 s) and ultra-high temperature (UHT) instantaneous sterilization (137-141 degrees C, 4 s). Subsequently, the sample was centrifuged to remove fat and obtain two kinds of skim milk, namely, PSM (skim milk obtained by preheating at 85 degrees C, 15 s) and USM (skim milk obtained by preheating at 137-141 degrees C, 4 s). The results showed that the intensity of the main sensory attributes (overall liking, milk aroma, etc.) and the concentrations of the key flavor compounds (2-heptanone, 2-nonanone, decanal, hexanoic acid, etc.) were significantly higher in the USM (p < 0.05) than that of the PSM and RSM (skim milk without preheating). Principal component analysis (PCA) with E-Nose (electronic nose) showed that the RSM had significant differences in the milk aroma compared with the PSM and USM. Furthermore, it was found that there were good relationships between volatile compounds and sensory attributes by partial least squares regression (PLSR) analysis. These findings provided insights into improving the flavor quality of skim milk by preheating treatment instead of any flavor additives" |
| Keywords: | Animals Electronic Nose Food Analysis *Food Quality Gas Chromatography-Mass Spectrometry Hot Temperature Milk/*chemistry/*standards *Pasteurization Solid Phase Microextraction Volatile Organic Compounds/analysis/chemistry/isolation & purification e-nose p; |
| Notes: | "MedlineTong, Lingjun Yi, Huaxi Wang, Jing Pan, Minghui Chi, Xuelu Hao, Haining Ai, Nasi eng 2018YFC1604305-3, 2018YFC1604302/National Key R&D Program of China/ Switzerland 2019/08/07 Molecules. 2019 Aug 2; 24(15):2824. doi: 10.3390/molecules24152824" |
