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A flavor lexicon of milk coffee was developed based on the perceptions of Japanese consumers. To collect an exhaustive set of sensory terms for milk coffee, sixty types of samples were prepared. The samples were presented to 203 untrained panelists, and 456 sensory terms were collected. Following qualitative and quantitative screening, 53 terms were selected. The validity of the 53 terms was confirmed by check-allthat-apply (CATA) questions for six samples. The results indicated that the frequency of use of 42 terms was significantly different for the samples, and all terms were used at least once. In addition, the configuration of the six samples in the correspondence analysis of the CATA results was similar to that for a quantitative descriptive analysis conducted on the same samples. The developed flavor lexicon and its application to CATA will provide a new means for evaluating milk coffee from the perspective of Japanese consumers. [ABSTRACT FROM AUTHOR]

Lactobacillus paracasei MCC1849 (LP) has the potential to modulate immune function. The purpose of this study was to investigate the impact of flavor compounds on changes in sensory characteristics during refrigerated storage of a functional LP-fermented dairy beverage. A sample containing 1 × 108 cells/mL viable LP stored at 10 °C for 0, 1, or 2 weeks was evaluated by a trained panel. The scores for 'odor', 'afterflavor of fermented odor', 'fermented odor', and 'acidity' increased significantly. Three types of gas chromatographymass spectrometry for volatiles in the solvent extract and headspace gas, and also for hydrophilic compounds were performed. The compounds related to the change in four sensory attributes were examined by partial least squares regression analysis. A non-stored sample with a flavor composed of 13 compounds related to the attributes replicated the fermented odor characteristics of the 2-weeks-stored sample. [ABSTRACT FROM AUTHOR]

Lactobacillus paracasei MCC1849 (LP) has the potential to modulate immune function. To develop a functional LP-fermented dairy beverage, changes in intensities of odorants during two weeks of refrigerated storage were investigated by gas chromatography-olfactometry (GC-O, Charm Analysis™). A fermented dairy beverage containing 1×108 viable LP cells/mL, 0.8% non-fat milk solids, and 0.1 % milk fat was prepared, and then stored at 10°C for 0, 1, or 2 weeks before solvent extraction. GC-O of the volatiles in the resulting extracts detected 34 odorants, of which 29 were identified. Among the identified compounds, 4-(4'-hydroxyphenyI)-2-butanone (raspberry ketone) was also detected by GC-mass spectrometry, representing the first identification of this compound as an odorant in fermented dairy products to our knowledge. Principal component analysis of the GC-O data permitted discrimination among the 3 stored samples according to duration of storage, and clarified the major odors contributing to the change in odor characteristics during storage. [ABSTRACT FROM AUTHOR]

The effect of milk fat (MF) and milk solids-nonfat (MSNF) on the release of retronasal-aroma (RA) compounds from coffee with milk was investigated by correlating with the lipophilicity (log kw) of the compounds. RA compounds of a coffee flavor-added (FA) sample with MF (0 - 3%) and/or MSNF (0 - 8%) were collected by exposing a solidphase microextraction fiber to RA simulator effluent gas and analyzed by gas chromatography-mass spectrometry (GC-MS). GC-MS analysis of volatiles released from the FA sample revealed that the relative release ratios of compounds with log kw values >2 decreased significantly as the MF and/or MSNF content increased. Changes in relative release ratios with different MSNF contents were smaller than those with different MF contents, indicating that MF is the predominant factor affecting RA compound release. In FA samples with 0.5 - 3% MF, relationships between the relative release ratios and log kw values could be approximated by sigmoid functions, and exponential regression models for the relative release ratios at different MF contents were obtained for compounds with log kw. >2. The resulting model for FA samples is applicable to coffee-added samples for the prediction of relative release ratios. [ABSTRACT FROM AUTHOR]

Changes in volatile compounds during early storage of an aseptic-cup (AC) coffee beverage without milk and sugar were examined. AC coffee samples were stored at 10°C for 0, 1, and 2 weeks. Retronasal aroma (RA) compounds of the AC samples were collected using a retronasal aroma simulator (RAS) coupled to a solid-phase microextraction (SPME) fiber and then analyzed using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). The GC-O analysis detected 17 odor compounds. Changes in the compounds during 2-week storage were quantitatively analyzed using selected ion monitoring GC/MS. Statistical analyses of the peak areas showed that eight compounds decreased significantly (p < 0.05) during early storage, and that trends of the decreases differed among the compounds. Furthermore, a duo-trio test using an analytical sensory panel confirmed that the aroma of the 2-week sample was similar to that of the 0-week sample upon addition of the model flavor (composed of the eight compounds) to the 2-week sample. [ABSTRACT FROM AUTHOR]