Effects of Manufacturing Processing Conditions on Retronasal ‐Aroma Odorants from a Milk Coffee Drink

In conclusion, the BAS process using INF sterilization is superior for manufacturing RTD milk coffee that retains odor characteristics similar to targeted homemade milk coffee.Practical ApplicationReady ‐to‐drink milk coffee beverages produced using conventional blending‐before‐sterilization methods do not retain their original coffee flavor following adjustment of the pH of the coffee during manufacturing. The use of newly developed blending‐after‐sterilization methods, by contrast, pr oduces ready‐to‐drink milk coffee with an aroma more similar to that of homemade milk coffee, as demonstrated using an analytical system for characterizing food product aromas. The blending‐after‐sterilization process is now being used in Japan to produce ready‐to‐drink milk coffee bever ages.

Source: Journal of Food Science - October 18, 2018 Category: Food Science Authors: Michio Ikeda, Masayuki Akiyama, Yuta Hirano, Kazuhiro Miyaji, Yasunori Sugawara, Yuriko Imayoshi, Hisakatsu Iwabuchi, Takeshi Onodera, Kiyoshi Toko Tags: Food Chemistry Source Type: research