A longitudinal study of aroma evolution in coffee‐flavoured milk using gas chromatography–olfactometry. (14th March 2022)

• Record Type: Journal Article
• Authors: Pandohee, Jessica; Thornton, Megan; Keast, Russell
• Is Part Of: International journal of dairy technology. Volume 75:Number 2(2022)
• Page Start: 329
• Page End: 337
• Publication Date: 2022-03-14
• Subjects: Flavour -- Quality -- Shelf life -- Sensory analysis -- Ultra‐high temperature -- Dairy biochemistry; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12848
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : This paper provides a longitudinal assessment of aroma evolution of coffee‐flavoured milk over a four‐week period using gas chromatography–olfactometry. A total of 52, 48, 55 and 48 aroma‐active compounds were perceived in week 1, 2, 3 and 4, respectively. Across the four weeks, 90 unique compounds were detected. Of those 90 compounds, it was found that 64 contributed to a 'pleasant' aroma and18 to a 'disagreeable' aroma. The work presented in this paper will be of interest to food scientists working with dairy products, with an interest in flavour development throughout shelf‐life from a sensory perspective. Abstract : Changes in aroma and flavour of coffee‐flavoured milk.