Symposium Introduction pubs.acs.org/JAFC
Advances in the Understanding of Dairy and Cheese Flavors: Symposium Introduction ABSTRACT: A symposium titled “Advances in the Understanding of Dairy and Cheese Flavors” was held in September 2013 at the American Chemical Society’s 246th National Meeting in Indianapolis, IN, USA. The symposium, which was sponsored by the Division of Agricultural and Food Chemistry, was to discuss the state of the art in the detection and quantitation of flavor in dairy products. The authors of two of the presentations have been selected to expand on their talks by submitting full papers about their research.
Michael H. Tunick*,† Sanjay Gummalla§
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he Division of Agricultural and Food Chemistry held the symposium “Chemistry and Flavors of Dairy Products” at the National Meeting of the American Chemical Society (ACS) in Philadelphia in August 2004. ACS Symposium Series Book 971, edited by co-organizers Keith R. Cadwallader, MaryAnne Drake, and Robert J. McGorrin, was published three years later and contained 14 chapters by the presenters. More progress has been made in this field since then, necessitating a new symposium held in September 2013 in Indianapolis. Milk and the foods made from it are high in calcium, potassium, and protein, but these nutrients confer no advantage to a consumer who does not purchase the product. One study concluded that taste is a prime consideration in the selection of dairy foods, along with health, convenience, and process-related quality,1 and a study of consumers revealed the top reason for choosing dairy beverages is sensory appeal, ahead of brand, price, health aspects, and other factors.2 Therefore, much research has been performed around the world on identifying and improving flavors in dairy products. Reviews on flavor compounds in milk,3 Cheddar cheese,4 whey protein,5 and yogurt6 have been published since 2010, along with reviews of the relationship between sensory and instrumental analysis of dairy products,7 aroma perception of dairy products,8 and lactic acid bacteria in cheese flavor development.9 The two papers here deal with specific aspects of flavor in dairy products. Bitter peptides are the subject of the paper by Xiaowei Liu, Deshou Jiang, and Devin Peterson, which deals with whey protein hydrolysate. The authors have identified specific bitter peptide sequences and the proteins from which they originated. This research may result in the removal of bitter flavor from a dairy product. The second paper, by Ming-Kai Cao, Tonya C. Schoenfuss, and Scott A. Rankin, describes the development of flavor in blue cheese, focusing on methyl ketones. The authors varied homogenization pressure and lipase treatment to determine the methyl ketone concentration and extent of lipolysis. Some twoway interactions were observed, indicating that flavor development of blue cheese flavor is complex. We thank the Division of Agricultural and Food Chemistry for sponsoring the symposium, and we are grateful to the speakers/authors for their contributions. We also thank James Seiber and his editorial staff at the Journal of Agricultural and Food Chemistry for their invitation to publish these papers. We hope that they will provide a resource for furthering the progress in the area of dairy flavor analysis. © 2014 American Chemical Society
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Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, United States § Givaudan Flavors Corp., 1199 Edison Drive, Cincinnati, Ohio 45216, United States
AUTHOR INFORMATION
Corresponding Author
*(M.H.T.) Phone: (215) 233-6454. Fax: (215) 233-6470. Email:
[email protected]. Notes
Mention of trade names or commercial products in this paper is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. The authors declare no competing financial interest.
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REFERENCES
(1) Grunert, K. G.; Bech-Larsen, T.; Bredahl, L. Three issues in consumer quality perception and acceptance of dairy products. Int. Dairy J. 2000, 10, 575−584. (2) Krešić, G.; Herceg, Z.; Lelas, V.; Jambrak, A. R. Consumers’ behaviour and motives for selection of dairy beverages in Kvarner region: a pilot study. Mljekarstvo 2010, 60, 50−58. (3) Wolf, I. V.; Bergamini, C. V.; Perotti, M. C.; Hynes, E. R. Sensory and flavor characteristics of milk. In Milk and Dairy Products in Human Nutrition: Production, Composition and Health; Park, Y. W., Haenlein, G. F. W., Eds.; Wiley: Oxford, UK, 2013; pp 310−337. (4) Murtaza, M.; Ur-Rehman, S.; Anjum, F. M.; Huma, N.; Hafiz, I. Cheddar cheese ripening and flavor characterization: a review. Crit. Rev. Food Sci. Nutr. 2014, 54, 1309−1321. (5) Leksrisompong, P. P.; Miracle, R. E.; Drake, M. A. Characterization of flavor of whey protein hydrolysates. J. Agric. Food Chem. 2010, 58, 6318−6327. (6) Cheng, H. Volatile flavor compounds in yogurt: a review. Crit. Rev. Food Sci. Nutr. 2010, 50, 938−950.
Special Issue: Advances in the Understanding of Dairy and Cheese Flavors Received: August 29, 2013 Published: June 8, 2014 5717
dx.doi.org/10.1021/jf403849f | J. Agric. Food Chem. 2014, 62, 5717−5718
Journal of Agricultural and Food Chemistry
Symposium Introduction
(7) Croissant, A. E.; Watson, D. M.; Drake, M. A. Application of sensory and instrumental volatile analyses to dairy products. Annu. Rev. Food Sci. Technol. 2011, 2, 395−421. (8) Gierczynski, I.; Guichard, E.; Laboure, H. Aroma perception in dairy products: the roles of texture, aroma release and consumer physiology. A review. Flavour Fragrance J. 2011, 26, 141−152. (9) Steele, J.; Broadbent, J.; Kok, J. Perspectives on the contribution of lactic acid bacteria to cheese flavor development. Curr. Opin. Biotechnol. 2013, 24, 135−141.
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