A novel cream with enhanced aroma and taste made by ‘Ajiwai-Kodawari’ process suppressed unpleasant odor derived from foodstuffs

DOI Web Site Web Site 1 Citations 23 References
  • KOMATSU Yoshinori
    Meiji Dairies Corporation, Division of Research and Development, Research Planning Department
  • OHMORI Toshihiro
    Meiji Dairies Corporation, Division of Research and Development, Research and Development Center

Bibliographic Information

Other Title
  • 「あじわいこだわり製法」によるクリームの香味向上と食材由来の不快臭発生抑制効果
  • アジワイ コダワリ セイホウ ニ ヨル クリーム ノ コウミ コウジョウ ト ショクザイ ユライ ノ フカイシュウ ハッセイ ヨクセイ コウカ

Search this article

Description

A novel cream was developed by combining membrane concentration and deoxygenation of raw milk prior to pasteurization. The cream was characterized by its unprecedented strong milk flavor and clear aftertaste. The cream was found to suppress the generation of unpleasant odor of heated egg. The cream was increased with the compositions related to milk aroma and taste. The oxygen removal prior to pasteurization was thought to suppress the oxidation of odor related compounds, resulting in the clear aftertaste. The suppression of unpleasant odor from food ingredients such as egg might be in relation to the deoxidized pasteurization, however, the mechanism is yet to be elucidated.

Journal

Citations (1)*help

See more

References(23)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top