ArticleMolecules (Basel, Switzerland)2019
Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments.
Article in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Analytical Methods for the Characterisation of Aroma Compounds in Milk.Foods (Basel, Switzerland) · 2026Review
- Comprehensive Flavor Profiling of Dairy Products Using Electronic Tongue: Discrimination Based on Processing Parameters and Formulations.Food science & nutrition · 2026Article
- Optimizing GC-IMS for Pork Volatile Fingerprinting: Effects of Incubation Conditions and Medium on Aroma Profiles.Foods (Basel, Switzerland) · 2025Article
- Evaluation of flavor quality of commercial butter: A systematic comparison of sweet cream and cultured butter.Food chemistry: X · 2025Article
- Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC-MS, and multivariate statistical approaches.Food chemistry: X · 2025Article
- Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry.Foods (Basel, Switzerland) · 2025Article
- Storage Stability Enhancement of Lactic Acid Beverage Using Anti-MDAFoods (Basel, Switzerland) · 2024Article
- Influence of Heat- and Cold-Stressed Raw Milk on the Stability of UHT Milk.Foods (Basel, Switzerland) · 2024Article
- Study of volatile flavor derived from lipids degeneration in yak Milk based on Semiquantitative Lipidomics.Food chemistry: X · 2024Article
- Effects of Roughage on the Lipid and Volatile-Organic-Compound Profiles of Donkey Milk.Foods (Basel, Switzerland) · 2023Article
- Effect of a Dairy Cow's Feeding System on the Flavor of Raw Milk: Indoor Feeding or Grazing.Foods (Basel, Switzerland) · 2023Article
- Assessing Sensory Attributes and Properties of Infant Formula Milk Powder Driving Consumers' Preference.Foods (Basel, Switzerland) · 2023Article
- Analysis of Milk Using a Portable Potentiometric Electronic Tongue Based on Five Polymeric Membrane Sensors.Frontiers in chemistry · 2021Article
- Effect of Preheating Treatment before Defatting on the Flavor Quality of Skim Milk.Molecules (Basel, Switzerland) · 2019Article
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6 authors.
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No grant is acknowledged in the PubMed record.
Abstract
It is well known that the flavor of skim milk is inferior to whole milk due to the lack of fat. With the popularity of low-fat dairy products, improving the flavor of skim milk is a main focus for food scientists. During the production of skim milk, preheating treatments have a significant effect for the flavor of skim milk. In this study, to explore the optimal processing conditions, milk was preheated at 30 °C, 40 °C, 50 °C, 60 °C for 30 min prior to defatting. When the optimal temperature was determined, milk was then preheated at the optimal temperature for 10 min, 20 min, 30 min, 40 min and 50 min, respectively, to obtain the best preheating time. Distinctions between skim milk samples with different processing conditions were studied by sensory evaluation, e-tongue and HS-SPME-GC-MS analysis. Principle components analysis (PCA) and cluster analysis (CA) were selected to associate with e-tongue results and compare the similarities and differences among the skim milks. Sensory and e-tongue results matched and both showed that a preheating temperature of 50 °C and 30 min time might be the optimal combination of processing conditions. Thirteen volatiles, including ketones, acids, aldehydes, alcohols, alkanes and sulfur compounds, were analyzed to evaluate flavor of the skim milks produced by different preheating treatments. Combined with previous studies, the results indicated that most volatile compounds were decreased by reducing the fat concentration and the typical compound 2-heptanone was not detected in our skim milk samples.
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