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Production of natural fruity flavour in dairy foods

Shao‐Quan Liu (Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore)
Vaughan L. Crow (Fonterra Research Centre, Palmerston North, New Zealand)
Ross Holland (Fonterra Research Centre, Palmerston North, New Zealand)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 11 September 2009

853

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.

Keywords

Citation

Liu, S., Crow, V.L. and Holland, R. (2009), "Production of natural fruity flavour in dairy foods", Nutrition & Food Science, Vol. 39 No. 5, pp. 483-489. https://doi.org/10.1108/00346650910992132

Publisher

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Emerald Group Publishing Limited

Copyright © 2009, Emerald Group Publishing Limited

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