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Journal of Dairy Science Vol. 79 No. 12 2081-2090
© 1996 by American Dairy Science Association ®
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Influence of Guar Gum on the Distribution of Some Flavor Compounds in Acidified Milk Products

C. G. Lo 1, K. D. Lee 1, R. L. Richter 2, and C. W. Dill 2

1 Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108
2 Department of Animal Science, Texas A&M University, College Station 77843

Acidified milk samples containing 0.1 to 0.5% guar gum were prepared with concentrations of milk fat from 0 to 20% and SNF from 6 to 12%. The partition coefficients of acetaldehyde, ethanol, and diacetyl were determined by headspace analysis using gas chromatography in samples that were acidified to pH 4.5 at 30 and 50°C. Guar gum did not affect the partition coefficients of the flavor compounds under any experimental condition. At both temperatures, the partition coefficient of acetaldehyde was affected by the concentration of acetaldehyde and the interaction of SNF and acetaldehyde concentration. The lowest partition coefficients of acetaldehyde were observed at 9% SNF under various experimental conditions. The concentration of ethanol and the interaction of milk fat and ethanol concentration affected the partition coefficient of ethanol at both temperatures. The partition coefficient of ethanol increased as ethanol concentration and SNF increased. Milk fat, concentration of diacetyl, and the interaction of SNF, fat, and diacetyl concentration affected the partition coefficient of diacetyl at 30°C. The partition coefficient of diacetyl increased as SNF increased. At 50°C, concentration of diacetyl was the only significant factor. Partition coefficients for ethanol and diacetyl were similar at 30°C; however, at 50°C, the partition coefficient of diacetyl was higher than the partition coefficient of ethanol. The partition coefficient was largest for acetaldehyde at both temperatures.

Key Words: guar gum • partition coefficient • acidified milk products

Submitted on August 7, 1995
Accepted on July 30, 1996




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[Abstract] [Full Text] [PDF]


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Copyright © 1996 by the American Dairy Science Association ®.