Abstract
Summary The relationship of 5-hydroxymethylfurfural (HMF) and its precursors to flavor storage stability was investigated. Vacuum foam-dried whole milk was produced and stored at 73°F. HMF values were determined initially, and were found to range from ∼ 1–5 μ M /liter. Flavor stability, as a function of storage time, was determined by comparison to freshly dried powder in a Rank Paired Comparison test. A significant relationship was found between flavor stability and the initial HMF value. Formation of HMF during drying was studied as a function of maximum drying temperature. Twenty-five runs were made, wherein the maximum foam temperature was varied from 103 to 200°F. An Arrhenius-type equation was found to correlate rate of formation of HMF with maximum drying temperature. Analysis of variance showed this relationship to be highly significant.
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