Evaluation of aroma and taste of milk using an odor sensor and a taste sensor

摘要

For the purpose of evaluating objectively aroma and taste of milk, a sensory evaluation was conducted on various pasteurized and UHT processed milks, and those milks were analyzed by gas chromatography(GC) and gas chromatography-mass spectrometry(GC-MS), and investigated using an odor sensor and a taste sensor. UHT milk having strong body was assessed as having the feeling of natural milk. Ketones and sulfur compounds were detected. Those milks were discriminated by the odor sensor and the taste sensor. Responses of the odor sensor showed high correlations with concentrations in GC and milk flavor in sensory attributes. The level of evaluation by the taste sensor was as same as the sensory evaluation.