Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk.

In this study, raw milk was collected from three different grades of pastures and processed by pasteurization, blending and ultra-high temperature sterilization (UHT) in a factory production line with a feed size of 10 tons. Additionally, all samples (from raw milk to UHT milk samples) were analyzed by -nose and GC-MS. Key flavor compounds such as 2-heptanone, hexanal, nonanal, 3-methyl-butanal, and dimethyl sulfide were found.

Characterization of the flavor profile of UHT milk during shelf-life via volatile metabolomics fingerprinting combined with chemometrics.

Ultra-high temperature (UHT) milk is popular among consumers. However, its flavor and texture change in its shelf life. Flavor is highly determinative for the success of dairy products and for consumers' willingness to buy.

HS-GC-IMS and HS-SPME/GC-MS coupled with E-nose and E-tongue reveal the flavors of raw milk from different regions of China.

Milk authentication requires identification of the origin and assessment of the aroma characteristics. In this study, we analyzed 24 raw milk samples from different regions of China by profiling volatile flavors using headspace solid phase microextraction-gas chromatography-mass spectrometry, headspace gas chromatography-ion mobility spectrometry, and intelligent sensory technology (E-tongue and E-nose). The flavor of raw milk in Southern and Northern China had evident differences based on the intelligent sensory technology.

Effect of a Dairy Cow's Feeding System on the Flavor of Raw Milk: Indoor Feeding or Grazing.

The flavor of fresh, raw milk is considered to be the key to maintaining the quality of dairy products, and is very crucial in affecting a consumer's choice. To better understand the differences in flavor of fresh milk between feeding patterns, we conducted the following study. Twelve Holstein cows reared in pure grazing mode and twelve reared intensively in medium to large farms were selected from the Xinjiang Uygur Autonomous Regions at the same time, and the flavor of their raw milk was analyzed.

Rapid discrimination of the identity of infant formula by triple-channel models.

Infant formula is related to children's life and health. However, the existing identification methods for infant formula are time-consuming, costly and prone to environmental pollution. Therefore, a simple, efficient and less polluting identification method for infant formula is urgently needed.

Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS.

Volatile organic compounds (VOCs) make up milk flavor and are essential attributes for consumers to evaluate milk quality. In order to investigate the influence of heat treatment on the VOCs of milk, electronic nose (E-nose), electronic tongue (E-tongue) and headspace solid-phase microextraction (HS-SPME)-gas chromatography-mass spectrometry (GC-MS) technology were used to evaluate the changes in VOCs in milk during 65 °C heat treatment and 135 °C heat treatment. The E-nose revealed differences in the overall flavor of milk, and the overall flavor performance of milk after heat treatment at 65 °C for 30 min is similar to that of raw milk, which can maximize the preservation of the original taste of milk.

E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula.

In order to analyze the influence of key additives during processing on the flavor of infant formula, the headspace-gas chromatography-ion mobility spectrometry, electronic tongue, and electronic nose techniques were used to evaluate flavor during the processing of stage 1 infant formula milk powder (0-6 months), including the analysis of seven critical additives. A total of 41 volatile compounds were identified, involving 12 aldehydes, 11 ketones, 9 esters, 4 olefins, 2 alcohols, 2 furans, and 1 acid. The electronic nose metal oxide sensor W5S had the highest response, followed by W1S and W2S, illustrating that these three sensors had great effects on distinguishing samples.

Effect of Preheating Treatment before Defatting on the Flavor Quality of Skim Milk.

Skim milk has a poor flavor due to the lack of fat. Finding ways to improve the flavor quality of skim milk has attracted the attention of more and more researchers. The purpose of this study was to create a skim milk product with good flavor by processing.

Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments.

It is well known that the flavor of skim milk is inferior to whole milk due to the lack of fat. With the popularity of low-fat dairy products, improving the flavor of skim milk is a main focus for food scientists. During the production of skim milk, preheating treatments have a significant effect for the flavor of skim milk.

Influence of Processing Conditions on the Physicochemical Properties of a New-Type of Nutritional Drink-Millet Skim Milk Beverage.

In this experiment, a new type of nutritional drink-millet skim milk beverage-was developed based on combining skim milk with millet and nutritional resource utilization. The effects of NaHCO₃ concentrations in soaking water (0, 0.5 g/100 mL, and 1.