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Effects of Processing Conditions During Manufacture on Retronasal-Aroma Compounds from a Milk Coffee Drink.
J Food Sci. 2018 Mar; 83(3):605-616.JF

Abstract

To develop a ready-to-drink (RTD) milk coffee retaining the original coffee flavor, the effects of processing conditions during manufacture on retronasal-arma (RA) compounds from the milk coffee were investigated by gas chromatography-mass spectrometry using an RA simulator (RAS). Thirteen of 46 detected compounds in the RAS effluent (RAS compounds) decreased significantly following pH adjustment of coffee (from pH 5.1 to 6.8) and 5 compounds increased. RAS compounds from coffee tended to decrease through the pH adjustment and subsequent sterilization. Significantly higher amounts of 13 RAS compounds were released from the milk coffee produced using a blending-after-sterilization (BAS) process without the pH adjustment than from that using a blending-before-sterilization (BBS) process with the pH adjustment. In BAS-processed milk coffee, significantly lower amounts of 8 high-volatility compounds and 1H-pyrrole were released from coffee containing infusion-sterilized (INF) milk than from coffee containing plate-sterilized (PLT) milk, whereas 3 low-volatility compounds were released significantly more from coffee using PLT milk. Principal component analysis revealed that the effect of the manufacturing process (BAS, BBS, or homemade (blending unsterilized coffee without pH adjustment with sterilized milk)) on milk coffee volatiles was larger than that of the sterilization method (INF or PLT) for milk, and that the sterilization method could result in different RAS volatile characteristics in BAS and homemade processes. In conclusion, a BAS process was found to be superior to a BBS process for the manufacture of an RTD milk coffee that retains volatile characteristics similar to that of a homemade milk coffee.

PRACTICAL APPLICATION

Ready-to-drink (RTD) milk coffee manufactured using the conventional blending-before-sterilization process does not retain its original coffee flavor due to pH adjustment of the coffee during the process. The new blending-after-sterilization (BAS) process enabled the production of RTD milk coffee whose volatiles are closer to that of homemade milk coffee, as demonstrated by the results of RAS-GC-MS analysis. The BAS process has already been applied to the manufacture of RTD milk coffees in Japan.

Authors+Show Affiliations

Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan.Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan.Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan.Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan.San-Ei Gen F.F.I., Inc., 1-1-11 Sanwa-cho, Toyonaka, Osaka 561-8588, Japan.San-Ei Gen F.F.I., Inc., 1-1-11 Sanwa-cho, Toyonaka, Osaka 561-8588, Japan.San-Ei Gen F.F.I., Inc., 1-1-11 Sanwa-cho, Toyonaka, Osaka 561-8588, Japan.Kyushu Univ., 744 Motooka, Nishi Ward, Fukuoka 819-0395, Japan.Kyushu Univ., 744 Motooka, Nishi Ward, Fukuoka 819-0395, Japan.

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

29412462

Citation

Ikeda, Michio, et al. "Effects of Processing Conditions During Manufacture On Retronasal-Aroma Compounds From a Milk Coffee Drink." Journal of Food Science, vol. 83, no. 3, 2018, pp. 605-616.
Ikeda M, Akiyama M, Hirano Y, et al. Effects of Processing Conditions During Manufacture on Retronasal-Aroma Compounds from a Milk Coffee Drink. J Food Sci. 2018;83(3):605-616.
Ikeda, M., Akiyama, M., Hirano, Y., Miyazi, K., Kono, M., Imayoshi, Y., Iwabuchi, H., Onodera, T., & Toko, K. (2018). Effects of Processing Conditions During Manufacture on Retronasal-Aroma Compounds from a Milk Coffee Drink. Journal of Food Science, 83(3), 605-616. https://doi.org/10.1111/1750-3841.14054
Ikeda M, et al. Effects of Processing Conditions During Manufacture On Retronasal-Aroma Compounds From a Milk Coffee Drink. J Food Sci. 2018;83(3):605-616. PubMed PMID: 29412462.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of Processing Conditions During Manufacture on Retronasal-Aroma Compounds from a Milk Coffee Drink. AU - Ikeda,Michio, AU - Akiyama,Masayuki, AU - Hirano,Yuta, AU - Miyazi,Kazuhiro, AU - Kono,Masaya, AU - Imayoshi,Yuriko, AU - Iwabuchi,Hisakatsu, AU - Onodera,Takeshi, AU - Toko,Kiyoshi, Y1 - 2018/02/07/ PY - 2017/08/19/received PY - 2017/12/21/revised PY - 2017/12/25/accepted PY - 2018/2/8/pubmed PY - 2018/6/21/medline PY - 2018/2/8/entrez KW - gas chromatography-mass spectrometry (GC-MS) KW - milk coffee KW - ready-to-drink (RTD) KW - retronasal aroma simulator (RAS) KW - ultra-high temperature (UHT) SP - 605 EP - 616 JF - Journal of food science JO - J Food Sci VL - 83 IS - 3 N2 - : To develop a ready-to-drink (RTD) milk coffee retaining the original coffee flavor, the effects of processing conditions during manufacture on retronasal-arma (RA) compounds from the milk coffee were investigated by gas chromatography-mass spectrometry using an RA simulator (RAS). Thirteen of 46 detected compounds in the RAS effluent (RAS compounds) decreased significantly following pH adjustment of coffee (from pH 5.1 to 6.8) and 5 compounds increased. RAS compounds from coffee tended to decrease through the pH adjustment and subsequent sterilization. Significantly higher amounts of 13 RAS compounds were released from the milk coffee produced using a blending-after-sterilization (BAS) process without the pH adjustment than from that using a blending-before-sterilization (BBS) process with the pH adjustment. In BAS-processed milk coffee, significantly lower amounts of 8 high-volatility compounds and 1H-pyrrole were released from coffee containing infusion-sterilized (INF) milk than from coffee containing plate-sterilized (PLT) milk, whereas 3 low-volatility compounds were released significantly more from coffee using PLT milk. Principal component analysis revealed that the effect of the manufacturing process (BAS, BBS, or homemade (blending unsterilized coffee without pH adjustment with sterilized milk)) on milk coffee volatiles was larger than that of the sterilization method (INF or PLT) for milk, and that the sterilization method could result in different RAS volatile characteristics in BAS and homemade processes. In conclusion, a BAS process was found to be superior to a BBS process for the manufacture of an RTD milk coffee that retains volatile characteristics similar to that of a homemade milk coffee. PRACTICAL APPLICATION: Ready-to-drink (RTD) milk coffee manufactured using the conventional blending-before-sterilization process does not retain its original coffee flavor due to pH adjustment of the coffee during the process. The new blending-after-sterilization (BAS) process enabled the production of RTD milk coffee whose volatiles are closer to that of homemade milk coffee, as demonstrated by the results of RAS-GC-MS analysis. The BAS process has already been applied to the manufacture of RTD milk coffees in Japan. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/29412462/Effects_of_Processing_Conditions_During_Manufacture_on_Retronasal_Aroma_Compounds_from_a_Milk_Coffee_Drink_ DB - PRIME DP - Unbound Medicine ER -