Comparison of volatile aroma compounds and consumer perception between domestic and imported milk in Korea

Abstract This study analyzed the volatile aroma compounds and compared consumer acceptance of domestic and imported milk in Korea through blind and informed sensory evaluations. Seven milk samples, including four domestic (two refrigerated and two sterilized) and three sterilized milk imported from Germany, Poland, and Australia, were analyzed to compare volatile aroma components, sensory profiles, and influence of extrinsic factors such as brand, packaging, price, and country of origin (COO). The analysis of volatile aroma compounds revealed that imported milk had a relatively higher total level of volatile aroma compounds compared to domestic milk. Additionally, the aroma characteristics of imported milk were primarily influenced by stronger dairy-related flavors, such as cheese and butter, as well as pungent sulfur-derived compounds, compared to domestic milk. Consumer tests revealed that both acceptance and familiarity for Korean milk were high and these ratings further increased in the informed test due to strong consumer trust in domestic products. Although imported milk samples were competitively priced, their acceptance declined slightly more when the package and brand information were presented. Price had a minimal influence on consumer preference, and intrinsic factors such as flavor and aroma played dominant roles. These results indicate that, over time, Koreans have become accustomed to the milder dairy-related flavors of domestic milk; therefore, imported milk, which has strong dairy-related aroma characteristics, was less accepted and less familiar to them.