Differences in Flavor Characteristics of Coffee Drinks Originating from Thermal Sterilization Process

• MURAKAMI Kazuya

  Morinaga Milk Industry Co., Ltd.

• AKIYAMA Masayuki

  Morinaga Milk Industry Co., Ltd.

• SUMI Masahiro

  Morinaga Milk Industry Co., Ltd.

• IKEDA Michio

  Morinaga Milk Industry Co., Ltd.

• IWATSUKI Keiji

  Morinaga Milk Industry Co., Ltd.

• NISHIMURA Osamu

  Ogawa & Co., Ltd.

• KUMAZAWA Kenji

  Ogawa & Co., Ltd.

抄録

Differences in flavor characteristics of coffee drinks originating from different thermal sterilization processes (ultra-high temperature (UHT) and retort sterilization) were investigated. The sensory evaluation by an analytical panel revealed that the sensory characteristics of a retort-sterilized product were significantly different from those of unsterilized and UHT-sterilized products, suggesting that the sensory characteristics of the UHT-sterilized product are more similar to those of the unsterilized product. The results of gas chromatography/olfactometry analysis revealed three odorants (2-furanemethanethiol, 3-(methylthio)propanal, and 3-mercapto-3-methylbutyl formate) whose flavor dilution (FD) factors decreased in the unsterilized, UHT-sterilized, and retort sterilized products in this order and eight odorants (2-((methylthio)methyl)furan, 3-mercapto-3-methyl-1-butanol, 3-methylbutyric acid, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-methylphenol, and three unidentified odorants) whose FD factors increased in the unsterilized, UHT-sterilized, and retort sterilized products in this order. Changes in these odorants, which decrease or increase with an increase in the F₀ value (sterilization value), which serves as an indicator of heating, supported the sensory evaluation results that the retort-sterilized product is significantly dissimilar to the unsterilized and UHT-sterilized products. Electronic nose and taste-sensing measurements further supported the sensory evaluation results.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 16 (2), 99-110, 2010

  公益社団法人 日本食品科学工学会

キーワード

• Marketing
• Industrial and Manufacturing Engineering
• General Chemical Engineering
• Food Science
• Biotechnology

詳細情報

• CRID: 1390282679435946240
• NII論文ID: 10027496250
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.16.99
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可