Background Flavored milk is widely consumed, yet achieving a consistent strawberry flavor profile remains challenging due to interactions between aroma compounds, milk fat, and thermal processing. While fat content and heat treatment are known to influence aroma release and formation, their combined effects on aroma release and formation in response to flavor dosage are not well understood. This knowledge gap limits the optimization of flavor quality in industrial flavored milk products. Aim This study examined the individual and interactive effects of milk fat levels (3% vs. 4%), heat treatment (pasteurised vs. UHT) and strawberry flavour levels (0.1% vs. 0.2%) on the volatile organic compound (VOC) profile of flavoured milk. Methods Volatile profiles were analysed using headspace solid‐phase microextraction coupled with gas chromatography–mass spectrometry (HS‐SPME‐GC–MS). Sensory perception was evaluated by a trained panel using quantitative descriptive analysis (QDA). Statistical significance was determined via ANOVA ( P < 0.05) and the holistic relationships were visualised using principal component analysis (PCA). Major Findings Heat treatment and fat content have a major effect on the concentration of aroma compounds ( P < 0.01). UHT treatment (141°C) reduced the levels of major strawberry volatiles, including ethyl 2‐methylbutanoate and methyl cinnamate. It also increased the levels of heat‐generated volatiles 5‐hydroxymethylfurfural (HMF) and maltol. The lipid‐binding effect of fat content in milk was found to be significant. A higher headspace concentration of hydrophobic esters, along with fruity scores, was found in 3% fat milk compared with 4% fat milk. This is due to the retention of lipophilic compounds by the fat. The PCA analysis showed that 3% fat milk with a pasteurisation dosage of 0.2% maximised the strawberry flavour profile. Scientific and Industrial Implications The results demonstrate that flavour dosage must be adjusted based on the specific fat content and thermal load of the process. These findings provide a mechanistic framework for dairy processors to optimise flavouring strategies and ensure consistent sensory quality in commercial flavoured milk.
Şimşek et al. (Wed,) studied this question.