Submitted to: Meeting Abstract
Publication Type: Abstract only
Publication Acceptance Date: 5/20/2006
Publication Date: 7/13/2006
Citation: Tunick, M.H. 2006. Dairy food flavors. 232nd ACS National Meeting. AGFD 46:Paper No. AGFD0046. On Line: http://oasys2.confex.om/acs/232nm/techprogram/p1005619.htm Interpretive Summary: N/A
Technical Abstract: The flavors of milk, butter, buttermilk, cream, yogurt, and cheese may arise from the enzymatic and microbial breakdown of proteins, lipids, and carbohydrates to form a variety of compounds. Attributes such as sour, bitter, nutty, and fruity are direct results of the chemical and biological activities of the compounds, and are often desirable. Some of the volatile compounds that are responsible for characteristic dairy flavors include short-chain fatty acids, ketones, lactones, alcohols, aldehydes, esters, and sulfides. Among these, diacetyl (2,3-butanedione), acetaldehyde, and dimethyl sulfide provide prominent flavors in most dairy products. Nonvolatile compounds such as organic acids (especially lactic and acetic), long-chain fatty acids, amino acids, and peptides are also flavor contributors. An understanding of typical dairy flavor compounds and their origins will enable manufacturers to produce more uniform dairy products with greater consumer acceptance.