Physiochemical properties, volatile compounds and consumer acceptance of novel ultra-high temperature milk during storage Article Swipe
Fanyu Meng
,
Kexin Jiang
,
Kunli Xu
,
Zheting Zhang
,
Aolin Yang
,
Zhaosheng Han
,
Bei Wang
,
Yan Li
·
YOU?
·
· 2024
· Open Access
·
· DOI: https://doi.org/10.1016/j.lwt.2024.115992
YOU?
·
· 2024
· Open Access
·
· DOI: https://doi.org/10.1016/j.lwt.2024.115992
Ultra-high temperature (UHT) treatment, achieved through direct heating (D-UHT) and indirect heating (ID-UHT), imparts a long shelf-life to milk, allowing for non-refrigerated distribution. This study investigates the impact of a novel D-UHT method (155 °C, 0.5 s) on milk properties, volatile compounds, and consumer acceptance, contrasting it with traditional ID-UHT. Compared to ID-UHT, D-UHT milk showed smaller particle size (0.63–0.65 μm) and reduced whey protein denaturation (43.11–61.54 %). No statistically significant difference in consumer overall liking scores was observed between D-UHT and ID-UHT milk samples (from 5.3 to 5.9; P > 0.05). Emoji-check-all-that-apply analysis revealed a more positive attitude towards D-UHT milk before 1-month storage. Identification of 36 volatile compounds, including 18 aroma-active compounds, in the milk samples facilitated characterization through principal component analysis. The profile of D-UHT milk after a 1-month storage period closely resembled that of raw milk. Our findings suggest that novel D-UHT milk may offer enhanced nutrition and consumer acceptance within the first month, attributed to lower heat exposure and a volatile compound profile resembling raw milk.
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- https://doi.org/10.1016/j.lwt.2024.115992
- OA Status
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https://doi.org/10.1016/j.lwt.2024.115992Digital Object Identifier
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Physiochemical properties, volatile compounds and consumer acceptance of novel ultra-high temperature milk during storageWork title
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articleOpenAlex work type
- Language
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enPrimary language
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2024Year of publication
- Publication date
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2024-03-23Full publication date if available
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Fanyu Meng, Kexin Jiang, Kunli Xu, Zheting Zhang, Aolin Yang, Zhaosheng Han, Bei Wang, Yan LiList of authors in order
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https://doi.org/10.1016/j.lwt.2024.115992Publisher landing page
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YesWhether a free full text is available
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goldOpen access status per OpenAlex
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https://doi.org/10.1016/j.lwt.2024.115992Direct OA link when available
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Food science, Business, Chemistry, Materials scienceTop concepts (fields/topics) attached by OpenAlex
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4Total citation count in OpenAlex
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2025: 4Per-year citation counts (last 5 years)
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10Other works algorithmically related by OpenAlex
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| abstract_inverted_index.first | 156 |
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| corresponding_author_ids | https://openalex.org/A5100349927, https://openalex.org/A5050096190 |
| countries_distinct_count | 1 |
| institutions_distinct_count | 8 |
| corresponding_institution_ids | https://openalex.org/I179026463 |
| sustainable_development_goals[0].id | https://metadata.un.org/sdg/2 |
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| sustainable_development_goals[0].display_name | Zero hunger |
| citation_normalized_percentile.value | 0.82284168 |
| citation_normalized_percentile.is_in_top_1_percent | False |
| citation_normalized_percentile.is_in_top_10_percent | True |