Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review
MetadataShow full item record
StatisticsDisplay Item Statistics
CitationCheng, Z., O'Sullivan, M., Miao, S., Kerry, J. and Kilcawley, K., 2022. Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review. International Journal of Dairy Technology,.
AbstractCountries with an established dairy tradition consume milk, milk powder, yoghurt and butter directly or as an ingredient; however, in countries without this tradition the lack of familiarity and unknown expectations can be challenging to overcome. Therefore, having a better understanding of the volatile properties that influence their sensory appeal can aid overcoming these challenges. This review focusses on traditional and novel sensory methods used to research milk, milk powders, yoghurt and butter as well as the extraction techniques used in gas chromatography mass spectrometry and gas chromatography olfactometry to identify volatiles in these products that influence sensory perception.
FunderTeagasc; Teagasc Walsh Scholarship Scheme
Grant Number0003-Cross Cultural Sensory Perception of Selected Irish Dairy Products
The following license files are associated with this item:
- Creative Commons
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-ShareAlike 4.0 International