DETERMINATION OF THE SENSORY ATTRIBUTES OF DRIED MILK POWDERS AND DAIRY INGREDIENTS

Journal of Sensory Studies - Tập 18 Số 3 - Trang 199-216 - 2003
M.A. Drake1, Yonca Karagül Yüceer1, Keith R. Cadwallader2, Gail Vance Civille3, P. S. Tong4
1Dept. Food Science, Box 7624 Southeast Dairy Foods Research Center North Carolina State University Raleigh, NC 27695
2Dept. Food Science and Human Nutrition University of Illinois Urbana‐Champaign, IL 61801
3Sensory Spectrum, Inc. 24 Washington Ave. Chatham, NJ 07928
4Dairy Products Technology Center California Polytechnic University San Luis Obispo, CA 93407

Tóm tắt

ABSTRACTA standardized descriptive language for skim milk powder and dried dairy ingredients was developed. The lexicon was initially identified from a large sample set of dried dairy ingredients (138). A highly trained descriptive panel (n = 14) refined terms and identified references. Dried dairy ingredients (36) were then evaluated using the developed language. Twenty‐one descriptors were identified for dried dairy ingredients. Seventeen flavors and tastes were identified in skim milk powders (27) with nine flavors/tastes observed in all skim milk powders. Dried dairy ingredients were differentiated using the language (P<0.05). There were flavors common to all dried dairy ingredients while other flavors were specific to particular products.

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Journal of Sensory Studies

Tập 18 Số 3

199-216

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