Reduction of Stale Flavor Development in Low-Heat Skim Milk Powder via Epicatechin Addition

The influence of epicatechin (EC) on off-flavor development in low-heat skim milk powder samples during processing and storage was investigated. Milk powder samples were prepared from a concentrated skim milk (control) plus a concentrated skim milk with EC (treatment). Volatile extracts of the powders were analyzed by aroma extract dilution analysis (AEDA) at 0 days and after 17 months of storage in conjunction with sensory analysis of the flavor attributes. The treatment milk powders with EC added prior to drying reported a reduction in the formation of three main compounds, 4-hydroxy-2,5-dimethyl-3-(2H)-furanone, o-aminoacetophenone, and furfural, by 8-, 4-, and 4-fold for the 0 day old samples, while for the 17 month aged samples o-aminoacetophenone was the major compound reduced in formation by 8-fold, respectively, based on the flavor dilution factors reported. The sensory evaluations indicated that the treatment milk powders for 0 day old and 17 month aged samples were statistically lower (alpha = 0.05) in stale flavor intensity in comparison to the respective control samples, while no differences were noted in bitterness intensity.