Identification of Milk Flavoring Essences Based on the Odor Fingerprint Technique
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Abstract:
Milk flavoring essence is one of the essential additives, which has been widely used in the modern food industry. The difference in odor between various types of milk flavoring essences is difficult to identify by using chromatographic techniques and human sensory evaluation. In order to establish the method for odor fingerprint identification of milk flavoring essences, the natural milk flavoring essence, compound milk flavoring essence, flavoring essence from the enzymatic hydrolysis of butter, and laboratory-prepared milk flavoring essence were used as samples to analyze the composition of the volatile components and to determine the odor fingerprint of the samples. The odor of several commercially available milk flavoring essences was compared, and the method to identify the milk flavoring essence based on odor fingerprint technique was developed. The results showed that the odor fingerprint technique could accurately distinguish between and identify the difference in the odor among the milk flavoring essences, showing an effective recognition performance. A high similarity in the main characteristic flavor components was detected between natural milk flavoring essence and laboratory prepared milk flavoring essence, while the overall odor of compound milk flavoring essence was significantly different from those of other samples. The analysis data indicated that the flavor of the natural milk flavoring essence may be produced by further processing and modifying the product obtained from the enzymatic hydrolysis of butter.
