Effects of Manufacturing Processing Conditions on Retronasal-Aroma Odorants from a Milk Coffee Drink.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of food science"
DOI: 10.1111/1750-3841.14366
Abstract: To develop a ready-to-drink (RTD) milk coffee that retains the original coffee flavor, the effects of manufacturing processing conditions on retronasal-aroma (RA) odorants were investigated by gas chromatography-olfactometry (CharmAnalysis™) using an RA simulator (RAS). Twenty-nine… read more here.
Keywords: milk; ready drink; blending sterilization; milk coffee ... See more keywords
Identifying sensory drivers of liking for plant-based milk coffees: Implications for product development and application.
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DOI: 10.1111/1750-3841.16373
Abstract: The global plant-based product market is growing rapidly, and plant-based milks show promising potential in the coffee beverage sector. This study aimed to identify sensory drivers of liking of plant-based milk coffees for guiding the… read more here.
Keywords: milk coffee; coffee samples; milk; plant based ... See more keywords
Novel Insights into Milk Coffee Products: Component Interactions, Innovative Processing, and Healthier Product Features
Sign Up to like & getrecommendations! Published in 2025 at "Foods"
DOI: 10.3390/foods14234043
Abstract: Milk coffee is a composite beverage in which interactions among dairy proteins, lipids, and coffee polyphenols govern flavor, texture, and stability. This review synthesizes recent research to guide formulation and processing, covering conventional Ultra-high temperature… read more here.
Keywords: novel insights; coffee; insights milk; coffee products ... See more keywords