Effects of heat treatment and acid-induced gelation on aroma release from flavoured skim milk

• Published in: Food chemistry Vol. 118; no. 1; pp. 90 - 95
• Main Authors: Perreault, V., Britten, M., Turgeon, S.L., Seuvre, A.-M., Cayot, P., Voilley, A.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 2010; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: Acid gel; acid treatment; acid-induced gelation; Aroma compound; Aroma compounds; Biological and medical sciences; ethyl hexanoate; Firmness; flavored milk; Flavour; Food industries; food matrix; Fundamental and applied biological sciences. Psychology; gelation; headspace analysis; Headspace gas chromatography; heat treatment; Kinetics; Milk and cheese industries. Ice creams; odors; physicochemical properties; Release; Skim milk; Volatility; Aroma compound; Headspace gas chromatography; Volatility; Acid gel; Firmness; Kinetics; Flavour; Skim milk; Release; Heat treatment; Gelation; Dairy product; Skimmilk; Flavor; Gas chromatography; Flavoured milks; Quality; Headspace; Aroma
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2009.04.095

Time dependent aroma release was studied in skim milk, heated skim milk as well as in acid-induced gels derived from them using static headspace – gas chromatography analysis. A variable order kinetic model was fitted to experimental data and was used to determine headspace equilibrium concentration and initial rates of release. When compared to water, retention in milk based matrices was increased for hydrophobic aroma compounds, while it was decreased for more hydrophilic volatiles. Acid gelation reduced the initial rate of aroma release by a factor varying from 2.0 to 3.8, depending on the compound. Positive deviation from the first order kinetics was observed and suggests that a concentration gradient is established in the matrix during measurement. The interaction between milk based matrices and aroma compounds is discussed in relation to their chemical structure and the physico-chemical characteristics of the matrices.