TY - JOUR
T1 - Control of Maillard-type off-flavor development in ultrahigh-temperature- processed bovine milk by phenolic chemistry
AU - Kokkinidou, Smaro
AU - Peterson, Devin G.
PY - 2014/8/13
Y1 - 2014/8/13
N2 - The application of phenolic compounds to suppress Maillard chemistry and off-flavor development in ultrahigh-termperature (UHT)-processed milk during processing and storage was investigated. Five phenolic compounds were examined for structure-reactivity relationships (catechin, genistein, daidzein, 1,2,3-trihydroxybenzene, and 1,3,5-trihydroxybenzene). The levels of key transient Maillard reaction (MR) intermediates (reactive carbonyl species) and select off-flavor markers (methional, 2-acetyl-2-thiazoline, 2-acetyl-1-pyrroline) were quantified by LC-MS/MS and GC-MS/ToF, respectively. The addition of phenolic compounds prior to UHT processing significantly reduced the concentration of MR intermediates and related off-flavor compounds compared to a control sample (p < 0.05). All phenolic compounds demonstrated unique structure reactivity and, notably, those with a more activated A-ring for aromatic electrophilic substitution (catechin, genistein, and 1,3,5-trihydroxybenzene) showed the strongest suppression effect on the off-flavor markers and reactive carbonyl species. Sensory studies were in agreement with the analytical data. The cooked flavor intensity was rated lower for the recombination model samples of the catechin-treated UHT milk compared to the control UHT milk. Additionally, consumer acceptability studies showed catechin-treated UHT milk to have significantly higher liking scores when compared the control sample (Fisher's LSD = 0.728).
AB - The application of phenolic compounds to suppress Maillard chemistry and off-flavor development in ultrahigh-termperature (UHT)-processed milk during processing and storage was investigated. Five phenolic compounds were examined for structure-reactivity relationships (catechin, genistein, daidzein, 1,2,3-trihydroxybenzene, and 1,3,5-trihydroxybenzene). The levels of key transient Maillard reaction (MR) intermediates (reactive carbonyl species) and select off-flavor markers (methional, 2-acetyl-2-thiazoline, 2-acetyl-1-pyrroline) were quantified by LC-MS/MS and GC-MS/ToF, respectively. The addition of phenolic compounds prior to UHT processing significantly reduced the concentration of MR intermediates and related off-flavor compounds compared to a control sample (p < 0.05). All phenolic compounds demonstrated unique structure reactivity and, notably, those with a more activated A-ring for aromatic electrophilic substitution (catechin, genistein, and 1,3,5-trihydroxybenzene) showed the strongest suppression effect on the off-flavor markers and reactive carbonyl species. Sensory studies were in agreement with the analytical data. The cooked flavor intensity was rated lower for the recombination model samples of the catechin-treated UHT milk compared to the control UHT milk. Additionally, consumer acceptability studies showed catechin-treated UHT milk to have significantly higher liking scores when compared the control sample (Fisher's LSD = 0.728).
KW - Maillard reaction
KW - UHT milk
KW - off-flavor inhibition
KW - phenolic chemistry
KW - reactive carbonyls species
KW - thermal processing
UR - http://www.scopus.com/inward/record.url?scp=84906239581&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84906239581&partnerID=8YFLogxK
U2 - 10.1021/jf501919y
DO - 10.1021/jf501919y
M3 - Article
C2 - 25065764
AN - SCOPUS:84906239581
SN - 0021-8561
VL - 62
SP - 8023
EP - 8033
JO - Journal of agricultural and food chemistry
JF - Journal of agricultural and food chemistry
IS - 32
ER -