Effects of milk fat, cocoa butter, or selected fat replacers on flavor volatiles of chocolate ice cream

Journal of Dairy Science

Volumn 84, Issue 1, 2001, Pages 21-30

  Welty, W M ^a   Marshall, R T ^b   Grun I U ^b   Ellersieck, M R ^b  

^a Dairy Farmers of America   (United States)

^b UNIVERSITY OF MISSOURI   (United States)

Author keywords

Chocolate; Flavor; Ice cream; Milk fat

Indexed keywords

THEOBROMA OIL;

ANIMAL; ARTICLE; CHEMISTRY; CONSUMER; FAT INTAKE; FAT SUBSTITUTE; FOOD HANDLING; GAS CHROMATOGRAPHY; ICE CREAM; MASS FRAGMENTOGRAPHY; MILK; PHYSICAL CHEMISTRY; TASTE;

ANIMALS; CHEMISTRY, PHYSICAL; CHROMATOGRAPHY, GAS; CONSUMER SATISFACTION; DIETARY FATS; FAT SUBSTITUTES; FOOD TECHNOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ICE CREAM; MILK; TASTE;

SIGANUS; THEOBROMA; THEOBROMA CACAO;

EID: 0035227265     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(01)74447-5     Document Type: Article

References (26)

1. Acree, T, and H. Arn. 1997. Flavornet. Cornell University. Ithaca, NY. http://www.nysaes.cornell.edu/fst/faculty/acree/flavornet/ chem.html
2. Arnoldi, A., C. Arnoldi, O. Baldi, and A. Griffini. 1988. Flavor components in the Maillard reaction of different amino acids with fructose in cocoa butter-water. Qualitative and quantitative analysis of pyrazines. J. Agric. Food Chem. 36:988-992.
3. Bodyfelt, F. W., J. Tobias, and G. M. Trout. 1988. Sensory evaluation of ice cream and related products. Pages 166-226 in Sensory Evaluation of Dairy Products. Van Nostrand Reinhold, New York, NY.
4. Bruhn, C. M., A. Cotter, K. Diaz-Knauf, J. Sutherlin, E. West, N. Wightman, E. Williamson, and M. Yaffee. 1992. Consumer attitudes and market potential for foods using fat substitutes. Food Technol. 46(4):81-86.
5. Carlin, J. T., K. N. Lee, O. A-L. Hsieh, L. S. Hwang, C.-T. Ho, and S. S. Chang, 1986. Comparison of acidic and basic volatile compounds of cocoa butters from roasted and unroasted cocoa beans. JAOCS 63:1031-1036.
6. de Roos, K. B. 1997. How lipids influence food flavor. Food Technol. 51:60-62.
7. Fischer, N., and S. Widder. 1997. How proteins influence food flavor. Food Technol. 51:68-70.
8. Gill, M. S., A. J. MacLeod, and M. Moreau. 1984. Volatile components of cocoa with particular reference to glucosinolate products. Phytochemistry 23:1937-1942.
9. Hansen, A. P., and J. J. Heinis. 1991. Decreases of vanillin flavor perception in the presence of casein and whey protein. J. Dairy Sci. 74:2936-2940.
10. Hérent, M.-F., and S. Collin. 1998. Pyrazine and thiazole structural properties and their influence on recovery of such derivatives in aroma extraction procedures. J. Agric. Food Chem. 46:1975-1980.
11. Hill, V. M., J. M. Ames, and D. A. Ledward, 1996. Influence of hydrostatic pressure on the generation of volatiles in a heated glucoselysine model system. Pages 235-238 in Flavour Science: Recent Developments. A. J. Taylor and D. S. Mottram, eds. The Royal Society of Chemistry, Cambridge, UK.
12. International Ice Cream Association. 1999. Total and per capita production (hard and soft). Page 9 in The Latest Scoop. International Ice Cream Association. Washington, DC.
13. Jinap, S., W. I. WanRosli, A. R. Russly, and L. M. Nordin. 1998. Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao). J. Sci. Food Agric. 77:441-448.
14. Keeney, P. G. 1972. Various interactions in chocolate flavor. J. Am. Oil Chem. Soc. 49:567-572.
15. Li, Z., R. T. Marshall, H. Heymann, and L. Fernando. 1997. Effect of milk fat content on flavor perception of vanilla ice cream. J. Dairy Sci. 90:3133-3141.
16. Marshall, R. T., and W. S. Arbuckle. 1996. Page 90 in Ice Cream. 5th ed. Chapman and Hall, New York, NY.
17. Nijssen, L. M., C. A. Visscher, H. Maarse, and L. C. Willemsens. 1996. Volatile Compounds in Food. 7th ed. TNO Nutrition and Food Research Institute, Zeist, The Netherlands.
18. Ohmes, R. L., R. T. Marshall, and H. Heymann. 1998. Sensory and physical properties of ice creams containing milk fat or fat replacers. J. Dairy Sci. 81:1222-1228.
19. Prindiville, E. A., R. T. Marshall, and H. Heymann. 1999. Effect of milk fat on the sensory properties of chocolate ice cream. J. Dairy Sci. 82:1425-1432.
20. Rychlik, M., P. Schieberle, and W. Grosch. 1998. Compilation of odor thresholds, odor qualities and retention indices of key food odorants. Deutsche Forschungsanstalt für Lebensmittelchemie und Institut für Lebensmittelchemie der Technischen Universität München, Garching, Germany.
21. Schirle-Keller, J. P., G. A. Reineccius, and L. C. Hatchwell. 1994. Flavor interactions with fat replacers: effect of oil level. J. Food Sci. 59:813-815, 875.
22. Schirle-Keller, J. P., H. H. Change, and G. A. Reineccius. 1992. Interaction of flavor compounds with microparticulated proteins. J. Food Sci. 57:1448-1451.
23. Schnermann, P., and P. Schieberle. 1997. Evaluation of key odorants in milk chocolate and cocoa mass by aroma extract dilution analyses. J. Agric. Food Chem. 45:867-872.
24. Yang, X., and T. L. Peppard. 1999. Food and flavor applications. Pages 177-201 in Solid Phase Microextraction: A Practical Guide. S. A. Scheppers-Wercinski, ed. Marcel Dekker, Inc., New York, NY.
25. Ziegleder, G., and E. Stojacic. 1988. Changes in the flavor of milk chocolate during storage. Z. Lebensm. Unters. Forsch. 186:135-138.
26. Ziegleder, G. 1991. Composition of flavor extracts of raw and roasted cocoas. Z. Lebensm. Unters. Forsch. 192:521-525.