Character impact odorants of high-heat skim milk powder isolated by simultaneous distillation-extraction.
To identify the character impact odorant of high-heat skim milk powder (HHSMP), a comparative study using ultrahigh-temperature (UHT) milk was performed. Aroma concentrate was prepared by column adsorption combined with simultaneous distillation-extraction. Aroma extract dilution analysis (AEDA) revealed 58 aroma peaks with flavor dilution (FD) factors ranging from 10 to 3000; from these, 41 compounds were identified and 7 compounds were tentatively identified (FD factor > or = 300). Among these HHSMP and UHT milk components, methyl 2-methyl-3-furyl disulfide and bis(2-methyl-3-furyl) disulfide, which appeared to be generated during the processing of each product, were identified. When the results of the AEDA of both samples were compared, it was considered that the characteristic aroma of HHSMP was not explained by a single compound but instead formed from a mixture of several types of compounds contained in common with the UHT milk. The contribution of these compounds to the aroma of HHSMP was confirmed by an aroma simulation experiment.
Impact of the Skim Milk Powder Manufacturing Process on the Flavor of Model White Chocolate.
Milk powder is an important ingredient in the confectionery industry, but its variable nature has consequences for the quality of the final confectionary product. This paper demonstrates that skim milk powders (SMP) produced using different (but typical) manufacturing processes, when used as ingredients in the manufacture of model white chocolates, had a significant impact on the sensory and volatile profiles of the chocolate. SMP was produced from raw bovine milk using either low or high heat treatment, and a model white chocolate was prepared from each SMP. A directional discrimination test with naïve panelists showed that the chocolate prepared from the high heat SMP had more caramel/fudge character (p < 0.0001), and sensory profiling with an expert panel showed an increase in both fudge (p < 0.05) and condensed milk (p < 0.05) flavor. Gas chromatography (GC)-mass spectrometry and GC-olfactometry of both the SMPs and the model chocolates showed a concomitant increase in Maillard-derived volatiles which are likely to account for this change in flavor.
UV-B radiometry and dosimetry for solar measurements.
Biologically effective irradiance or dose of solar UV radiation was determined using a spectroradiometer, two broadband radiometers and two types of passive UV-dosimeters. The absolute erythema irradiance and the actinic irradiance were calculated from the solar spectrum measured with the spectroradiometer. It was demonstrated that the erythema irradiance is proportional to the actinic irradiance of solar radiation. The erythema irradiance was also determined using the two broadband radiometers which utilize a filter transmitting erythema spectra. Personal UV-dosimeters such as polysulphone and CR-39 were used to determine the erythema dose for a selected period of time. These results were used to estimate the accuracy of the broadband radiometers and UV-dosimeters. It was found that the results obtained from the broadband radiometers deviate from the absolute erythema irradiance by less than 20% during clear days between the hours of 11:00 and 13:00 Eastern Standard Time (EST) in Australia. The assessment of the erythema dose using passive dosimeters such as polysulphone and CR-39 could introduce an error as high as 40% if the calibration was not performed before undertaking experimental measurements.