Control of Maillard-type off-flavor development in ultrahigh-temperature- processed bovine milk by phenolic chemistry

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 32, 2014, Pages 8023-8033

  Kokkinidou, Smaro ^a   Peterson, Devin G ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Maillard reaction; off flavor inhibition; phenolic chemistry; reactive carbonyls species; thermal processing; UHT milk

Indexed keywords

CARBONYL COMPOUNDS; CHEMICAL REACTIONS; FLAVONOIDS; GLYCOSYLATION; PHENOLS; THERMAL PROCESSING (FOODS); VITAMINS; DIGITAL STORAGE; ORGANIC COMPOUNDS; REACTION INTERMEDIATES;

1 ,3 ,5-TRIHYDROXYBENZENE; CONSUMER ACCEPTABILITY; ELECTROPHILIC SUBSTITUTIONS; MAILLARD REACTION; OFF-FLAVORS; REACTIVE CARBONYLS SPECIES; STRUCTURE-REACTIVITY RELATIONSHIPS; UHT MILK;

FLAVOR COMPOUNDS;

ANTIOXIDANT; CATECHIN; FOOD PRESERVATIVE; GENISTEIN; PHENOL DERIVATIVE; PHLOROGLUCINOL;

ADVERSE EFFECTS; ANIMAL; BOVINAE; CHEMICAL STRUCTURE; CHEMISTRY; COMPARATIVE STUDY; FOOD PREFERENCE; FOOD QUALITY; FOOD STORAGE; GLYCATION; HEAT; HUMAN; MILK; PASTEURIZATION; PROCEDURES; SENSATION; TASTE; UNITED STATES;

ANIMALS; ANTIOXIDANTS; CATECHIN; CATTLE; FOOD PREFERENCES; FOOD PRESERVATIVES; FOOD QUALITY; FOOD STORAGE; GENISTEIN; HOT TEMPERATURE; HUMANS; MAILLARD REACTION; MILK; MINNESOTA; MOLECULAR STRUCTURE; PASTEURIZATION; PHENOLS; PHLOROGLUCINOL; SENSATION; TASTE;

BOVINAE;

EID: 84906239581     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf501919y     Document Type: Article

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