ABSTRACT
I. Introduction .................................................................................................. 23 II. Establishing precise links: Identification
of an off-flavor in butter as an example .................................................. 25 A. Materials and methods ....................................................................... 26 B. Results.................................................................................................... 30
III. Analysis of multiple samples or multiple volatile components: another approach ................................................................. 35 A. Flavor formation across SMP production........................................ 36
1. Materials and methods ................................................................ 36 2. Results............................................................................................. 39
B. Flavor changes in SMP with storage................................................ 45 1. Materials and methods ................................................................ 46 2. Results............................................................................................. 47
IV. Conclusions................................................................................................... 51 Acknowledgments................................................................................................ 51 References .............................................................................................................. 51
Understanding food flavor is crucial to effective and strategic research and marketing. Understanding flavor partly involves linking the sensory perception of flavor and its volatile chemical components. Establishing these relationships requires sensory, as well as instrumental analysis, and can be challenging. Two basic approaches for relating data from sensory and
instrumental analyses are discussed. Examples are presented with butter and skim milk powder.
