Production of natural fruity flavour in dairy foods
Production of natural fruity flavour in dairy foods
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DOI：
10.1108/00346650910992132
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发表时间：
2009-01-01
影响因子：
1.2
通讯作者：
Holland, Ross
中科院分区：
文献类型：
--
作者：
Liu, Shao-Quan;Crow, Vaughan L.;Holland, Ross
Purpose - The purpose of this paper is to investigate in situ production of aroma-active esters in dairy foods so as to improve flavour and to produce fruity flavour concentrate.Design/methodology/approach - Lipase, ethanol or bacterial cultures are added to dairy media (milk, cream or cheese) and incubated for a period of time (from hours to months). Samples are then taken and analysed for aroma-active esters using gas chromatography (GC) or gas chromatography-mass spectrometry (GC-MS).Findings - Analyses of samples show that significant levels of ethyl esters of fatty acids are produced in milk, cream, enzyme-modified cheese and natural cheese. All the dairy foods possess an intense pleasant fruity aroma.Originality/value - This is a natural way to generate fruity flavours in dairy foods to enhance flavour and thus, consumer acceptance. The fruity flavour concentrate can also be used as a flavouring ingredient in dairy and non-dairy food applications. Natural pure esters may also be extracted, separated and concentrated for wider flavour and fragrance applications. This approach may provide a cost-effective solution to the increasing surplus of milk fat.
