Stewart Ashleigh, Grandison Alistair S, Ryan Angela, Festring Daniel, Methven Lisa, Parker Jane K
Department of Food and Nutritional Sciences, University of Reading , Reading RG6 6AP, U.K.
Nestlé Product Technology Centre Confectionery , P.O. Box 204, Haxby Road, York YO91 1XY, U.K.
J Agric Food Chem. 2017 Feb 15;65(6):1186-1195. doi: 10.1021/acs.jafc.6b04489. Epub 2017 Feb 7.
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.
奶粉是糖果业的一种重要原料，但其性质的多变会对最终糖果产品的质量产生影响。本文表明，使用不同（但典型）制造工艺生产的脱脂奶粉（SMP），在用作模型白巧克力制造的原料时，会对巧克力的感官和挥发性成分产生重大影响。SMP由生牛乳经低温或高温处理制成，每种SMP都制备了一种模型白巧克力。对未经训练的小组成员进行的定向辨别测试表明，由高温SMP制备的巧克力具有更多焦糖/软糖特征（p < 0.0001），而由专家小组进行的感官剖析表明，软糖（p < 0.05）和炼乳（p < 0.05）风味均有所增加。对SMP和模型巧克力进行气相色谱（GC）-质谱分析和GC-嗅觉分析表明，美拉德反应衍生的挥发性成分同时增加，这可能是造成这种风味变化的原因。
