Identification of small molecule flavor compounds that contribute to the somatosensory attributes of bovine milk products

Abstract

Compounds that contribute to the somatosensory flavor profile of bovine fluid milk products were investigated. Sensory descriptive analysis defined five main attributes that consisted of “mouthcoating, astringent/drying, fatty texture, dairy mouthfeel, and tingling/irritation” sensations. Utilizing multi-dimensional LC sensory guided fractionation, compounds with these attributes were selected, purified and subsequently identified by LC/MS as orotic acid, pantothenic acid, hippuric acid, and p-cresol sulfate. Quantitative analysis of the four compounds across skim milk, low fat milk and whole milk indicated the concentrations were not significantly different; however, they were significantly lower in cream. Sensory recombination milk model analysis of each compound at endogenous concentrations of fluid milk indicated all compounds were sensory active. Furthermore, using a 2-AFC sensory test, skim milk spiked at two-fold higher concentrations of the 4 compounds had a significantly “creamier, fuller body” when compared with skim milk itself (α = 0.01).