The Experts below are selected from a list of 14373 Experts worldwide ranked by ideXlab platform
Yutaka Osajima - One of the best experts on this subject based on the ideXlab platform.
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contributors to sweet and Milky odor attributes of spray dried Skim Milk powder
Journal of Agricultural and Food Chemistry, 1995Co-Authors: Hideki Shiratsuchi, Yoshiharu Yoshimura, Katsuhiko Noda, Mitsuya Shimoda, Yutaka OsajimaAbstract:Contributors to sweet and Milky odor attributes of spray-dried Skim Milk powder have been investigated. Spray-dried Skim Milk was homogenized with water, and the volatiles were isolated by simultaneous steam distillation extraction (SDE). The odor concentrate was fractionated by silica gel TLC. Two polar fractions with sweet and Milky odors were analyzed by GC and GC-MS. To elucidate the compounds directly contributing to the characteristic flavor, these fractions were further fractionated by a preparative GC and the separated fractions and peaks were sniffed. Nonanoic acid, decanoic acid, and dodecanoic acid were responsible for a sweet, fatty, and butter-like odor ; undecanoic acid contributed a sweet, and butter-like odor ; and γ-undecalactone, γ-dodecalactone, a γ-lactone, δ-decalactone, and δ-undecalactone gave a sweet and Milky odor.
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off flavor compounds in spray dried Skim Milk powder
Journal of Agricultural and Food Chemistry, 1994Co-Authors: Hideki Shiratsuchi, Katsuhiko Noda, Kazuhiro Imayoshi, Mitsuya Shimoda, Yutaka OsajimaAbstract:Off-flavor of a spray-dried Skim Milk powder has been investigated. Commercially processed spraydried Skim Milk was homogenized with water, and the volatiles were isolated by simultaneous steam distillation-extraction under reduced pressure using diethyl ether as a solvent. The odor concentrate was analyzed by gas chromatography and gas chromatograph-mass spectrometry. To elucidate the compounds contributing to the off-flavor, the concentrate was fractionated by silica gel TLC. A slightly polar fraction with cowhouse-like odor, which was similar to the odor attribute of off-flavor, was further fractionated by a preparative GC
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volatile flavor compounds in spray dried Skim Milk powder
Journal of Agricultural and Food Chemistry, 1994Co-Authors: Hideki Shiratsuchi, Katsuhiko Noda, Kazuhiro Imayoshi, Mitsuya Shimoda, Yutaka OsajimaAbstract:The volatile flavor compounds of Skim Milk powder have been investigated. Commercially processed spray-dried Skim Milk was homogenized with water, and the volatiles were isolated by simultaneous steam distillation-extraction under reduced pressure (SDE) using diethyl ether as solvent. The odor concentrate was analyzed by gas chromatography and gas chromatography-mass spectrometry. Among 196 individual peaks detected, 187 peaks were definitely or tentatively identified by mass spectrum and modified Kovats indices. Major compounds were 48 hydrocarbons, 18 aldehydes, 20 ketones, 21 alcohols, 29 fatty acids, 8 esters, 2 furans, 7 phenolic compounds, 10 lactones, and 14 nitrogenous compounds, which constituted over 99% of total volatiles recovered
Hideki Shiratsuchi - One of the best experts on this subject based on the ideXlab platform.
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contributors to sweet and Milky odor attributes of spray dried Skim Milk powder
Journal of Agricultural and Food Chemistry, 1995Co-Authors: Hideki Shiratsuchi, Yoshiharu Yoshimura, Katsuhiko Noda, Mitsuya Shimoda, Yutaka OsajimaAbstract:Contributors to sweet and Milky odor attributes of spray-dried Skim Milk powder have been investigated. Spray-dried Skim Milk was homogenized with water, and the volatiles were isolated by simultaneous steam distillation extraction (SDE). The odor concentrate was fractionated by silica gel TLC. Two polar fractions with sweet and Milky odors were analyzed by GC and GC-MS. To elucidate the compounds directly contributing to the characteristic flavor, these fractions were further fractionated by a preparative GC and the separated fractions and peaks were sniffed. Nonanoic acid, decanoic acid, and dodecanoic acid were responsible for a sweet, fatty, and butter-like odor ; undecanoic acid contributed a sweet, and butter-like odor ; and γ-undecalactone, γ-dodecalactone, a γ-lactone, δ-decalactone, and δ-undecalactone gave a sweet and Milky odor.
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off flavor compounds in spray dried Skim Milk powder
Journal of Agricultural and Food Chemistry, 1994Co-Authors: Hideki Shiratsuchi, Katsuhiko Noda, Kazuhiro Imayoshi, Mitsuya Shimoda, Yutaka OsajimaAbstract:Off-flavor of a spray-dried Skim Milk powder has been investigated. Commercially processed spraydried Skim Milk was homogenized with water, and the volatiles were isolated by simultaneous steam distillation-extraction under reduced pressure using diethyl ether as a solvent. The odor concentrate was analyzed by gas chromatography and gas chromatograph-mass spectrometry. To elucidate the compounds contributing to the off-flavor, the concentrate was fractionated by silica gel TLC. A slightly polar fraction with cowhouse-like odor, which was similar to the odor attribute of off-flavor, was further fractionated by a preparative GC
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volatile flavor compounds in spray dried Skim Milk powder
Journal of Agricultural and Food Chemistry, 1994Co-Authors: Hideki Shiratsuchi, Katsuhiko Noda, Kazuhiro Imayoshi, Mitsuya Shimoda, Yutaka OsajimaAbstract:The volatile flavor compounds of Skim Milk powder have been investigated. Commercially processed spray-dried Skim Milk was homogenized with water, and the volatiles were isolated by simultaneous steam distillation-extraction under reduced pressure (SDE) using diethyl ether as solvent. The odor concentrate was analyzed by gas chromatography and gas chromatography-mass spectrometry. Among 196 individual peaks detected, 187 peaks were definitely or tentatively identified by mass spectrum and modified Kovats indices. Major compounds were 48 hydrocarbons, 18 aldehydes, 20 ketones, 21 alcohols, 29 fatty acids, 8 esters, 2 furans, 7 phenolic compounds, 10 lactones, and 14 nitrogenous compounds, which constituted over 99% of total volatiles recovered
Vijay Kumar Gupta - One of the best experts on this subject based on the ideXlab platform.
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manufacture of low lactose concentrated ultrafiltered diafiltered retentate from buffalo Milk and Skim Milk
Journal of Food Science and Technology-mysore, 2014Co-Authors: Puneet Solanki, Vijay Kumar GuptaAbstract:Lactose concentration was reduced by 68.64 and 74.64 % in buffalo Milk and Skim Milk by their respective 3.05 fold and 4.4 fold UF-DF concentration. The maximum UF-DF concentration of buffalo Milk to 66.65 % volume reduction was observed as compared to 74.35 % volume reduction in buffalo Skim Milk. Average initial permeate flux rate of buffalo Milk (42.86 l/h/m2) was much lower than Skim Milk (71.43 l/h/m2), which dropped to 2.86 and 5.95 l/h/m2 during UF-DF concentration. The initial permeate flux rate of homogenized buffalo Milk (26.79 l/h/m2) was comparatively lower than that of buffalo Milk which dropped to 2.38 l/h/m2 after 66.33 % volume reduction and 3.02 fold UF-DF concentration. Electronic supplementary material The online version of this article (doi:10.1007/s13197-013-1142-4) contains supplementary material, which is available to authorized users.
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Manufacture of low lactose concentrated ultrafiltered-diafiltered retentate from buffalo Milk and Skim Milk.
Journal of Food Science and Technology-mysore, 2013Co-Authors: Puneet Solanki, Vijay Kumar GuptaAbstract:Lactose concentration was reduced by 68.64 and 74.64 % in buffalo Milk and Skim Milk by their respective 3.05 fold and 4.4 fold UF-DF concentration. The maximum UF-DF concentration of buffalo Milk to 66.65 % volume reduction was observed as compared to 74.35 % volume reduction in buffalo Skim Milk. Average initial permeate flux rate of buffalo Milk (42.86 l/h/m2) was much lower than Skim Milk (71.43 l/h/m2), which dropped to 2.86 and 5.95 l/h/m2 during UF-DF concentration. The initial permeate flux rate of homogenized buffalo Milk (26.79 l/h/m2) was comparatively lower than that of buffalo Milk which dropped to 2.38 l/h/m2 after 66.33 % volume reduction and 3.02 fold UF-DF concentration.
Mitsuya Shimoda - One of the best experts on this subject based on the ideXlab platform.
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contributors to sweet and Milky odor attributes of spray dried Skim Milk powder
Journal of Agricultural and Food Chemistry, 1995Co-Authors: Hideki Shiratsuchi, Yoshiharu Yoshimura, Katsuhiko Noda, Mitsuya Shimoda, Yutaka OsajimaAbstract:Contributors to sweet and Milky odor attributes of spray-dried Skim Milk powder have been investigated. Spray-dried Skim Milk was homogenized with water, and the volatiles were isolated by simultaneous steam distillation extraction (SDE). The odor concentrate was fractionated by silica gel TLC. Two polar fractions with sweet and Milky odors were analyzed by GC and GC-MS. To elucidate the compounds directly contributing to the characteristic flavor, these fractions were further fractionated by a preparative GC and the separated fractions and peaks were sniffed. Nonanoic acid, decanoic acid, and dodecanoic acid were responsible for a sweet, fatty, and butter-like odor ; undecanoic acid contributed a sweet, and butter-like odor ; and γ-undecalactone, γ-dodecalactone, a γ-lactone, δ-decalactone, and δ-undecalactone gave a sweet and Milky odor.
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off flavor compounds in spray dried Skim Milk powder
Journal of Agricultural and Food Chemistry, 1994Co-Authors: Hideki Shiratsuchi, Katsuhiko Noda, Kazuhiro Imayoshi, Mitsuya Shimoda, Yutaka OsajimaAbstract:Off-flavor of a spray-dried Skim Milk powder has been investigated. Commercially processed spraydried Skim Milk was homogenized with water, and the volatiles were isolated by simultaneous steam distillation-extraction under reduced pressure using diethyl ether as a solvent. The odor concentrate was analyzed by gas chromatography and gas chromatograph-mass spectrometry. To elucidate the compounds contributing to the off-flavor, the concentrate was fractionated by silica gel TLC. A slightly polar fraction with cowhouse-like odor, which was similar to the odor attribute of off-flavor, was further fractionated by a preparative GC
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volatile flavor compounds in spray dried Skim Milk powder
Journal of Agricultural and Food Chemistry, 1994Co-Authors: Hideki Shiratsuchi, Katsuhiko Noda, Kazuhiro Imayoshi, Mitsuya Shimoda, Yutaka OsajimaAbstract:The volatile flavor compounds of Skim Milk powder have been investigated. Commercially processed spray-dried Skim Milk was homogenized with water, and the volatiles were isolated by simultaneous steam distillation-extraction under reduced pressure (SDE) using diethyl ether as solvent. The odor concentrate was analyzed by gas chromatography and gas chromatography-mass spectrometry. Among 196 individual peaks detected, 187 peaks were definitely or tentatively identified by mass spectrum and modified Kovats indices. Major compounds were 48 hydrocarbons, 18 aldehydes, 20 ketones, 21 alcohols, 29 fatty acids, 8 esters, 2 furans, 7 phenolic compounds, 10 lactones, and 14 nitrogenous compounds, which constituted over 99% of total volatiles recovered
Katsuhiko Noda - One of the best experts on this subject based on the ideXlab platform.
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contributors to sweet and Milky odor attributes of spray dried Skim Milk powder
Journal of Agricultural and Food Chemistry, 1995Co-Authors: Hideki Shiratsuchi, Yoshiharu Yoshimura, Katsuhiko Noda, Mitsuya Shimoda, Yutaka OsajimaAbstract:Contributors to sweet and Milky odor attributes of spray-dried Skim Milk powder have been investigated. Spray-dried Skim Milk was homogenized with water, and the volatiles were isolated by simultaneous steam distillation extraction (SDE). The odor concentrate was fractionated by silica gel TLC. Two polar fractions with sweet and Milky odors were analyzed by GC and GC-MS. To elucidate the compounds directly contributing to the characteristic flavor, these fractions were further fractionated by a preparative GC and the separated fractions and peaks were sniffed. Nonanoic acid, decanoic acid, and dodecanoic acid were responsible for a sweet, fatty, and butter-like odor ; undecanoic acid contributed a sweet, and butter-like odor ; and γ-undecalactone, γ-dodecalactone, a γ-lactone, δ-decalactone, and δ-undecalactone gave a sweet and Milky odor.
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off flavor compounds in spray dried Skim Milk powder
Journal of Agricultural and Food Chemistry, 1994Co-Authors: Hideki Shiratsuchi, Katsuhiko Noda, Kazuhiro Imayoshi, Mitsuya Shimoda, Yutaka OsajimaAbstract:Off-flavor of a spray-dried Skim Milk powder has been investigated. Commercially processed spraydried Skim Milk was homogenized with water, and the volatiles were isolated by simultaneous steam distillation-extraction under reduced pressure using diethyl ether as a solvent. The odor concentrate was analyzed by gas chromatography and gas chromatograph-mass spectrometry. To elucidate the compounds contributing to the off-flavor, the concentrate was fractionated by silica gel TLC. A slightly polar fraction with cowhouse-like odor, which was similar to the odor attribute of off-flavor, was further fractionated by a preparative GC
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volatile flavor compounds in spray dried Skim Milk powder
Journal of Agricultural and Food Chemistry, 1994Co-Authors: Hideki Shiratsuchi, Katsuhiko Noda, Kazuhiro Imayoshi, Mitsuya Shimoda, Yutaka OsajimaAbstract:The volatile flavor compounds of Skim Milk powder have been investigated. Commercially processed spray-dried Skim Milk was homogenized with water, and the volatiles were isolated by simultaneous steam distillation-extraction under reduced pressure (SDE) using diethyl ether as solvent. The odor concentrate was analyzed by gas chromatography and gas chromatography-mass spectrometry. Among 196 individual peaks detected, 187 peaks were definitely or tentatively identified by mass spectrum and modified Kovats indices. Major compounds were 48 hydrocarbons, 18 aldehydes, 20 ketones, 21 alcohols, 29 fatty acids, 8 esters, 2 furans, 7 phenolic compounds, 10 lactones, and 14 nitrogenous compounds, which constituted over 99% of total volatiles recovered
