Sensory Thresholds of Flavor Defects in Reconstituted Whole Milk Powder

Abstract

The objective of the present work was to measure the absolute and recognition thresholds of off-flavors in reconstituted milk powder. The value of these thresholds is for selection and training of sensory judges and to define precisely the concept of “slight” used for quality grading. The defects studied were cooked, chalky, feed, flat, burnt, bitter, oxidized, lipolysis, salty, acidic, and chemical. If no previously published methods existed, standardized procedures for preparation of defective samples were developed. A selected and trained panel measured the thresholds using a forced choice, ascending concentration series method. For some of the defects, literature values existed for thresholds in other media; results from this paper were within expected ranges. © 1992, American Dairy Science Association. All rights reserved.