Reduction of stale flavor development in low-heat skim milk powder via epicatechin addition

Stacy L. Schwambach, Devin G. Peterson

Research output: Contribution to journalArticlepeer-review

26 Scopus citations


The influence of epicatechin (EC) on off-flavor development in low-heat skim milk powder samples during processing and storage was investigated. Milk powder samples were prepared from a concentrated skim milk (control) plus a concentrated skim milk with EC (treatment). Volatile extracts of the powders were analyzed by aroma extract dilution analysis (AEDA) at 0 days and after 17 months of storage in conjunction with sensory analysis of the flavor attributes. The treatment milk powders with EC added prior to drying reported a reduction in the formation of three main compounds, 4-hydroxy-2,5-dimethyl-3-(2H)- furanone, o-aminoacetophenone, and furfural, by 8-, 4-, and 4-fold for the 0 day old samples, while for the 17 month aged samples o-aminoacetophenone was the major compound reduced in formation by 8-fold, respectively, based on the flavor dilution factors reported. The sensory evaluations indicated that the treatment milk powders for 0 day old and 17 month aged samples were statistically lower (α = 0.05) in stale flavor intensity in comparison to the respective control samples, while no differences were noted in bitterness intensity.

Original languageEnglish (US)
Pages (from-to)502-508
Number of pages7
JournalJournal of agricultural and food chemistry
Issue number2
StatePublished - Jan 25 2006

Bibliographical note

Copyright 2011 Elsevier B.V., All rights reserved.


  • AEDA
  • Aroma
  • Epicatechin
  • Flavor
  • Nonfat dried milk
  • Reduction
  • Skim milk powder
  • Stale

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