Peer-Reviewed Journal Details
Mandatory Fields
Cheng, Z;Mannion, DT;O'Sullivan, MG;Miao, S;Kerry, JP;Kilcawley, KN
2022
August
The Journal of Dairy Research
The impact of pasture and non-pasture diets on the sensory and volatile properties of whole milk powder
Validated
Scopus: 2 ()
Optional Fields
OPTIMIZED DESCRIPTIVE PROFILE CHEMICAL-COMPOSITION FLAVOR COMPOUNDS AROMA COMPOUNDS HEAT-TREATMENT SHELF-LIFE UHT MILK COWS BUTTER HAY
89
302
315
This study evaluated the impact of three distinct diets; perennial ryegrass (GRS), perennial ryegrass/white clover (CLV) and total mixed ration (TMR), on the sensory properties and volatile profile of whole milk powder (WMP). The samples were evaluated using a hedonic sensory acceptance test (n = 99 consumers) and by optimised descriptive profiling (ODP) using trained assessors (n = 33). Volatile profiling was achieved by gas chromatography mass spectrometry using three different extraction techniques; headspace solid phase micro-extraction, thermal desorption and high capacity sorptive extraction. Significant differences were evident in both sensory perception and the volatile profiles of the WMP based on the diet, with WMP from GRS and CLV more similar than WMP from TMR. Consumers scored WMP from CLV diets highest for overall acceptability, flavour and quality, and WMP from TMR diets highest for cooked flavour and aftertaste. ODP analysis found that WMP from TMR diets had greater caramelised flavour, sweet aroma and sweet taste, and that WMP from GRS diets had greater cooked aroma and cooked flavour, with WMP derived from CLV diets having greater scores for liking of colour and creamy aroma. Sixty four VOCs were identified, twenty six were found to vary significantly based on diet and seventeen of these were derived from fatty acids; lactones, alcohols, aldehydes, ketones and esters. The abundance of delta-decalactone and delta-dodecalactone was very high in WMP derived from CLV and GRS diets as was gamma-dodecalactone derived from a TMR diet. These lactones appeared to influence sweet, creamy, and caramelised attributes in the resultant WMP samples. The differences in these VOC derived from lipids due to diet are probably further exacerbated by the thermal treatments used in WMP manufacture.
NEW YORK
0022-0299
10.1017/S0022029922000589
Grant Details