European Food Research and Technology

, Volume 240, Issue 6, pp 1247–1257 | Cite as

Storage-induced changes in the sensory characteristics and volatiles of conventional and lactose-hydrolyzed UHT processed milk

  • Sidsel Jensen
  • Therese Jansson
  • Nina Eggers
  • Morten R. Clausen
  • Lotte B. Larsen
  • Hanne B. Jensen
  • Colin Ray
  • Anja Sundgren
  • Henrik J. Andersen
  • Hanne Christine Bertram
Original Paper

Abstract

Storage-induced changes are known to be more prominent in lactose-hydrolyzed (LH) milk compared to conventional milk. Therefore the present study aimed at identifying off-flavors resembling from formation of volatiles during storage of ultra-high temperature treated (UHT) LH milk and conventional UHT milk. Further, the influence of heat processing, indirect or direct, on UHT LH milk was also examined. Storage-induced changes in sensory attributes, volatiles and primary amines were investigated during a 4 months period. Conventional UHT milk (with 5 % lactose) processed using indirect heat treatment (CONVI) and two types of UHT LH milk (with less than 0.01 % lactose) produced using either direct heat treatment (LHD) or indirect heat treatment (LHI) were represented in the study. Sensory descriptive analysis showed that fresh samples of CONVI, LHI and LHD differed in sensory properties and the samples could be differentiated according to boiled and stale aroma as well as color saturation. Differentiation of the fresh samples based on the volatile gas chromatography–mass spectrometry profile was not achievable. During storage, samples developed differently with respect to sensory characteristics, volatiles and the amount of primary amines. Partial least squares models (PLS1) including only methyl ketones and aldehydes showed that 2-butanone, 2-pentanone, 2-heptanone, 2-nonanone, heptanal, octanal and nonanal predicted stale flavor. Bitter taste, on the other hand, correlated with the amount of primary amines (Pearson’s correlation, r 2 = 0.71). This finding indicates that storage-induced changes in sensory characteristics, volatiles and primary amines depend on both differences in lactose content and the applied heat processing.

Keywords

Bitter taste Lactose-free milk UHT Sensory descriptive analysis GC–MS Stale flavor 

Notes

Acknowledgments

The present study is part of the Ph.D. work of Therese Jansson and was financially supported by Arla Foods amba, Future Food Innovation (FFI), Danish Dairy Research Foundation, and Aarhus University.

Conflict of interest

Anja Sundgren, Henrik J. Andersen and Colin Ray were all employed by Arlafoods amba at the time of the study. The other authors declare that they have no conflict of interest.

Compliance with Ethics Requirements

Informed consent was obtained from participants in the sensory panelist for being included in the study.

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Copyright information

© Springer-Verlag Berlin Heidelberg 2015

Authors and Affiliations

  • Sidsel Jensen
    • 1
  • Therese Jansson
    • 1
  • Nina Eggers
    • 1
  • Morten R. Clausen
    • 1
  • Lotte B. Larsen
    • 2
  • Hanne B. Jensen
    • 2
    • 3
  • Colin Ray
    • 4
  • Anja Sundgren
    • 4
    • 5
  • Henrik J. Andersen
    • 3
  • Hanne Christine Bertram
    • 1
  1. 1.Department of Food Science, Research Center AarslevAarhus UniversityAarslevDenmark
  2. 2.Department of Food Science, Research Center FoulumAarhus UniversityTjeleDenmark
  3. 3.Arla Foods IngredientsViby JDenmark
  4. 4.Arla Foods Strategic Innovation CentreStockholmSweden
  5. 5.O.Kavli ABÄlvsjöSweden

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