Flavor of Dairy Products / Edition 1

by Keith R. Cadwallader, Mary Anne Drake, Robert J. McGorrin

Overview

In the past, the stability of milk and milk products was the primary consideration, but this is no longer the principal objective due to the evolution of modern sanitary practices as well as pasteurization. Today, the manufacture of dairy products of consistently good flavor and texture is crucial. In previous flavor studies, researchers identified hundreds of volatile compounds, with little or no attention paid to their sensory contribution to overall flavor of dairy products. The availability of powerful chromatographic separation techniques like high resolution gas chromatography in combination with mass spectrometry and olfactory detection ports have revolutionized the work on characterization of dairy flavor. This along with recent developments in sensory methods and our increased knowledge about the genomics of diary culture organisms have allowed great advancements in our understanding of dairy flavor chemistry. Flavor of Dairy Products covers the evolution of dairy flavor research and presents updated information in the areas of instrumental analysis, biochemistry, processing and shelf-life issues related to the flavor of dairy products.

Product Details

ISBN-13:	9780841239685
Publisher:	American Chemical Society
Publication date:	08/09/2007
Series:	ACS Symposium , #971
Pages:	300
Product dimensions:	9.00(w) x 6.20(h) x 0.70(d)

About the Author

University of Illinois

Southeast Diary Foods Research

Oregon State University

Table of Contents

Preface     xi
Overview
Sixty Years of Research Associated with Flavor in Dairy Foods   W. James (Jim) Harper     3
Chemistry and Analysis
Flavor Analysis of Dairy Products   Robert J. McGorrin     23
Establishing Links between Sensory and Instrumental Analyses of Dairy Flavors: Example Cheddar Cheese   MaryAnne Drake   Keith R. Cadwallader   Mary E. Carunchia Whetstine     51
Application of Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry for Flavor Analysis of Cheese-Based Products   Raymond T. Marsili     79
The Influence of Texture on Aroma Release and Perception Related to Dairy Products   Jennifer Mei   Gary Reineccius     93
Streamlined Analysis of Short-, Medium-, and Long-Chain Free Fatty Acids in Dairy Products   Keith R. Cadwallader   Tanoj. K. Singh   John P. Jerrell     111
From Pasture to Cheese: Changes in Terpene Composition   Hedwig Schlichtherle-Cerny   Miroslava I. Imhof   Estrella Fernandez Garcia   Jacques O. Bosset     123
Volatile Sulfur Compounds in Cheddar Cheese Determined by Headspace Solid-Phase Microextraction-Gas Chromatography-PFPD   Michael C. Qian   Helen M. Burbank     135
Origins of Cheese Flavor   Michael H.Tunick     155
Biochemical Aspects
Biochemistry of Cheese Flavor Development: Insights from Genomic Studies of Lactic Acid Bacteria   Jeffery R. Broadbent   James L. Steele     177
Proteolytic Enzymes of Lactic Acid Bacteria and Their Influence on Bitterness in Bacterial-Ripened Cheeses   Jeffery R. Broadbent   James L. Steele     193
Volatile Sulfur-Containing Compounds from Methionine Metabolism in Genetically Modified Lactobacillus helveticus CNRZ32 Strains   Scott A. Rankin   Dattatreya S. Banavara   Ed S. Mooberry   James L. Steele   Jeffery R. Broadbent   Joanne E. Hughes     205
Processing and Storage Effects
The Flavor and Flavor Stability of Skim and Whole Milk Powders   Mary E. Carunchia Whetstine   MaryAnne Drake     217
Effect of Processing Technology and Phenolic Chemistry on Ultra-High Temperature Bovine Milk Flavor Quality   Devin G. Peterson   Paula M. Colahan-Sederstrom   Rajesh V. Potineni     253
Author Index     263
Subject Index     265