Articles
Milk and Dairy Products
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Title Steam distillation process for flavor enhancement of milk coffee: Effects of condensation temperature on volatile compounds and flavor characteristics Author S.Hatakeyama, M.Akiyama, T.Yamaguchi, D.Yoshihara, A.Fujita, K.Takahashi, M.Maruya, M.Kokawa*, and Y.Kitamura*
*Institute of Life and Environmental Sciences, University of TsukubaJournal Journal of Food Science, 89(6): 3330-3346 (2024) Summary The effects of different condensation temperatures for steam distillation of coffee on the volatile components of condensate were analyzed by gas chromatography-mass spectrometry. The flavor characteristics of the milk coffees prepared using condensates obtained at different condensation temperatures were investigated by sensory evaluation (check-all-that-apply method). Implementing a steam distillation step in the milk coffee production process could lead to enhancing the coffee flavor strength of milk coffee beverages, and changing the condensation temperature for steam distillation was effective for providing different flavor characteritics of milk coffee. -
Title A milk coffee flavor lexicon developed based on the perceptions of Japanese consumers and its application to check-all-that-apply questions Author S.Hatakeyama Journal The Soft drinks technology (202): 61-73 (2024) Summary A milk coffee flavor lexicon was developed based on the perception of Japanese consumers. We conducted sensory evaluations of six milk coffee samples by the check-all-that-apply (CATA) method (a novel approach) using the obtained terms, and the quantitative descriptive analysis (QDA) method (a conventional approach). The results of both methods were similar, showing the validity of the novel approach. By utilizing this new CATA method using the develped terms, we can efficiently understand the flavor characteristics and preference perceived by consumers compared to the conventional method. -
Title Current status and future development of domestic natural cheese business at Morinaga Milk Industry Author R.Mizuno Journal Chikusan Consultant 60（714）：46‐49（2024） Summary Morinaga Milk Industry has been expanding its cheese business since 1933, and now manufactures and sells a variety of natural cheeses. In particular, mozzarella cheese is their best-selling product, leading the industry. Also, Philadelphia cream cheese, which used to be produced overseas, has been improved to have a rich milk flavour and smoother texture through domestic production. Based on a strong trust relationship with dairy farmers, Morinaga Milk Industry uses high-quality raw milk and combines traditional methods with the latest technology to manufacture cheese. They will continue to maximize the appeal of natural cheese and provide new value to Japanese food culture. -
Title A milk coffee flavor lexicon developed based on the perceptions of Japanese consumers and its application to check-all-that-apply questions Author S.Hatakeyama, T.Kawaguchi, T.Yamaguchi, D.Yoshihara, K.Takahashi, M.Akiyama, R.Koizumi, K.Miyaji, Y.Takeda, M.Kokawa*, and Y.Kitamura*
*Faculty of Life and Environmental Sciences, University of TsukubaJournal Food Science and Technology Research 29(3): 197-209 (2023) Summary A milk coffee flavor lexicon was developed using the 53 terms obtained from Japanese consumers through qualitative and quantitative screening. The validity of the terms was confirmed by evaluating the milk coffee using a check-all-that-apply (CATA) question that applied the 53 terms from the lexicon. The developed flavor lexicon and its application to CATA will provide a new means for evaluating milk coffee from the perspective of Japanese consumers.