Other Publication Details
Mandatory Fields
Reviews
Cheng, Z;O'Sullivan, MG;Miao, S;Kerry, JP;Kilcawley, KN
2022
November
Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review
Validated
1
Scopus: 4 ()
Optional Fields
SOLID-PHASE MICROEXTRACTION CHROMATOGRAPHY-MASS-SPECTROMETRY BAR SORPTIVE EXTRACTION FATTY-ACID-COMPOSITION AROMA-ACTIVE COMPOUNDS 9-POINT HEDONIC SCALE PULSED ELECTRIC-FIELD PURGE-AND-TRAP FLAVOR COMPOUNDS ORGANIC-COMPOUNDS
Countries with an established dairy tradition consume milk, milk powder, yoghurt and butter directly or as an ingredient; however, in countries without this tradition the lack of familiarity and unknown expectations can be challenging to overcome. Therefore, having a better understanding of the volatile properties that influence their sensory appeal can aid overcoming these challenges. This review focusses on traditional and novel sensory methods used to research milk, milk powders, yoghurt and butter as well as the extraction techniques used in gas chromatography mass spectrometry and gas chromatography olfactometry to identify volatiles in these products that influence sensory perception.
HOBOKEN
WILEY
1364-727X
761
790
10.1111/1471-0307.12898
Grant Details