학술논문
A longitudinal study of aroma evolution in coffee‐flavoured milk using gas chromatography–olfactometry.
Document Type
Article
Source
Subject
*LONGITUDINAL method
*MILK
*GASES
*DAIRY products
*FLAVOR
*COFFEE brewing
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Language
ISSN
1364-727X
Abstract
This paper provides a longitudinal assessment of aroma evolution of coffee‐flavoured milk over a four‐week period using gas chromatography–olfactometry. A total of 52, 48, 55 and 48 aroma‐active compounds were perceived in week 1, 2, 3 and 4, respectively. Across the four weeks, 90 unique compounds were detected. Of those 90 compounds, it was found that 64 contributed to a 'pleasant' aroma and18 to a 'disagreeable' aroma. The work presented in this paper will be of interest to food scientists working with dairy products, with an interest in flavour development throughout shelf‐life from a sensory perspective. [ABSTRACT FROM AUTHOR]