Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review

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dc.contributor.authorSu, Xueqianen
dc.contributor.authorTortorice, Monicaen
dc.contributor.authorRyo, Samuelen
dc.contributor.authorLi, Xiangen
dc.contributor.authorWaterman, Kim M.en
dc.contributor.authorHagen, Andreaen
dc.contributor.authorYin, Yunen
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2020-03-02T13:25:43Zen
dc.date.available2020-03-02T13:25:43Zen
dc.date.issued2020-01-28en
dc.date.updated2020-03-02T12:39:20Zen
dc.description.abstractConsumers 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.en
dc.description.versionPublished versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationSu, X.; Tortorice, M.; Ryo, S.; Li, X.; Waterman, K.; Hagen, A.; Yin, Y. Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review. Molecules 2020, 25, 569.en
dc.identifier.doihttps://doi.org/10.3390/molecules25030569en
dc.identifier.urihttp://hdl.handle.net/10919/97089en
dc.language.isoenen
dc.publisherMDPIen
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectoff-aromaen
dc.subjectlexiconsen
dc.subjectchemical structureen
dc.subjectdairyen
dc.subjectsensoryen
dc.subjectformation pathwayen
dc.titleSensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Reviewen
dc.title.serialMoleculesen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten

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