Microbial flavour formation and flavour analysis in dairy products
Event details
| Date | 20.11.2012 |
| Hour | 16:15 › 17:15 |
| Speaker | Dr Katharina Breme, Analytical Department, Agroscope Liebefeld-Posieux |
| Location | |
| Category | Conferences - Seminars |
The flavour of dairy products is known to be influenced by numerous factors, such as the raw material, various treatments and process conditions applied during production, and by fermentation due to the presence of microorganisms. Over the past years, biotechnological production and/or enhancement of target flavour notes has become an important research focus, and suitable analytics allow to properly evaluate these flavours.
After giving an overview of flavour formation in selected milk products, the microbial enhancement of target flavour notes in such matrices is discussed. Traditional and state-of-the-art extraction techniques for the analysis of volatile compounds by gas chromatography (GC) will be presented. Whilst coupling GC to different physical detectors (e.g. mass spectrometry MS, sulphur specific detection by pulsed-flame photometric detection PFPD) can provide valuable information on the identity and quantity of target molecules, physiological detection by the human nose (olfactometry) is needed in order to evaluate odorant compounds and their impact on the overall odour of the product. Finally, sensory analysis allows to obtain an appreciation of the overall flavour by trained panellists and to estimate consumer acceptance.
After giving an overview of flavour formation in selected milk products, the microbial enhancement of target flavour notes in such matrices is discussed. Traditional and state-of-the-art extraction techniques for the analysis of volatile compounds by gas chromatography (GC) will be presented. Whilst coupling GC to different physical detectors (e.g. mass spectrometry MS, sulphur specific detection by pulsed-flame photometric detection PFPD) can provide valuable information on the identity and quantity of target molecules, physiological detection by the human nose (olfactometry) is needed in order to evaluate odorant compounds and their impact on the overall odour of the product. Finally, sensory analysis allows to obtain an appreciation of the overall flavour by trained panellists and to estimate consumer acceptance.
Practical information
- General public
- Free
- This event is internal
Organizer
- IIE
Contact
- Dr Jean-Paul Schwitzguébel, LBE