Production of natural fruity flavour in dairy foods

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.