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J Dairy Sci. 2004 Apr;87(4):777-84.

ADSA Foundation Scholar Award: defining dairy flavors.

Author information

  • 1Dept. Food Science, Southeast Dairy Foods Research Center North Carolina State University, Raleigh 27609-7624, USA. mdrake@unity.ncsu.edu

Abstract

Production and consumption of dairy foods continue to increase annually. Further, new ingredient applications for dairy foods continue to expand. With continued production and consumption, there is also increased competition. Increased competition exists regionally, nationally, and globally. Processors as well as product developers must find ways to maximize existing markets and expand into new markets. A consistent high quality product is necessary to maintain competitiveness. Although microbial safety and stability are key ways to define quality, flavor is one method of defining quality that is often assumed or overlooked. The aggressive and competitive nature of today's market demands more precise and powerful tools for defining flavor and flavor quality. Traditional as well as more recent methods for evaluating dairy flavor are reviewed. The application of defining sensory flavors to fundamental research on flavor chemistry, product understanding, and effective marketing is addressed.

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