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|Title:||Production of natural fruity flavour in dairy foods|
|Authors:||Liu, S.-Q. |
|Source:||Liu, S.-Q.,Crow, V.L.,Holland, R. (2009-09). Production of natural fruity flavour in dairy foods. Nutrition and Food Science 39 (5) : 483-489. ScholarBank@NUS Repository. https://doi.org/10.1108/00346650910992132|
|Abstract:||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. © Emerald Group Publishing Limited.|
|Source Title:||Nutrition and Food Science|
|Appears in Collections:||Staff Publications|
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