Flavor Release of Diacetyl and 2-Heptanone from Skimmed and Full Fat Milk under Mouth Conditions

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To gain insight into the process of retronasal olfaction, flavor release from skimmed milk and full fat milk (containing 3.75% fat) was investigated using a model mouth system with a screw plunger. Large differences were determined in the quantity of flavor released using two different methods : with screw plunger movement, which represents "retronasal" flavor release, and without the screw plunger, which represents "orthonasal" flavor release. The screw plunger motion accelerated the release of diacetyl and 2-heptanone in both skimmed and full fat milk. The amount of diacetyl released was not influenced by the fat content of the milk in either case (with or without screw plunger operation), while the amount of 2-heptanone released was lower in full fat milk both with and without screw plunger motion. The influence of fat content on the amount of flavor released was explained by the lipophilicity of the flavor components, and mass transfer also contributed to release of the hydrophilic flavor compound.

収録刊行物

  • Food science and technology research  

    Food science and technology research 12(4), 256-260, 2006-11-01 

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10018441135
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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