Abstract
Consumers 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.
Highlights
Flavor is one of the most important characteristics that directly determines the acceptance of foods
“Popcorn” and “cereal” odors owing to the presence of heterocyclic volatiles, including 2-acetyl-1-pyrroline, are considered to be off-aromas or foreign smells in dairy ingredients, because product developers generally prefer starting materials with a “plain” or “clean” flavor profile
The complex chemistry makes off-note solutions in dairy ingredients a challenging task, demonstration of the association between lexicons and chemical structures will enhance our understanding of the nature of off-aromas and assist problem-solving strategies
Summary
Flavor is one of the most important characteristics that directly determines the acceptance of foods. They are either preexisting in raw ingredients or formed during product manufacturing or storage. The odor attributes of (E,E)-2,4-decadienal and (E,E)-2,4-nonadienal were both recorded as “frying oil”, and the acids generally exhibit a “sweaty” and “rancid” note (Figure 1) It might be helpful for sensory scientists and product developers to keep in mind that structurally similar compounds are likely to exhibit similar or identical sensory characteristics. “Popcorn” and “cereal” odors owing to the presence of heterocyclic volatiles, including 2-acetyl-1-pyrroline, are considered to be off-aromas or foreign smells in dairy ingredients, because product developers generally prefer starting materials with a “plain” or “clean” flavor profile. The complex chemistry makes off-note solutions in dairy ingredients a challenging task, demonstration of the association between lexicons and chemical structures will enhance our understanding of the nature of off-aromas and assist problem-solving strategies
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