{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,26]],"date-time":"2025-11-26T16:28:25Z","timestamp":1764174505592,"version":"build-2065373602"},"reference-count":33,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2018,2,7]],"date-time":"2018-02-07T00:00:00Z","timestamp":1517961600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2018,3]]},"abstract":"<jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      To develop a ready\u2010to\u2010drink (RTD) milk coffee retaining the original coffee flavor, the effects of processing conditions during manufacture on retronasal\u2010arma (RA) compounds from the milk coffee were investigated by gas chromatography\u2010mass spectrometry using an RA simulator (RAS). Thirteen of 46 detected compounds in the RAS effluent (RAS compounds) decreased significantly following pH adjustment of coffee (from pH 5.1 to 6.8) and 5 compounds increased. RAS compounds from coffee tended to decrease through the pH adjustment and subsequent sterilization. Significantly higher amounts of 13 RAS compounds were released from the milk coffee produced using a blending\u2010after\u2010sterilization (BAS) process without the pH adjustment than from that using a blending\u2010before\u2010sterilization (BBS) process with the pH adjustment. In BAS\u2010processed milk coffee, significantly lower amounts of 8 high\u2010volatility compounds and 1\n                      <jats:italic>H<\/jats:italic>\n                      \u2010pyrrole were released from coffee containing infusion\u2010sterilized (INF) milk than from coffee containing plate\u2010sterilized (PLT) milk, whereas 3 low\u2010volatility compounds were released significantly more from coffee using PLT milk. Principal component analysis revealed that the effect of the manufacturing process (BAS, BBS, or homemade (blending unsterilized coffee without pH adjustment with sterilized milk)) on milk coffee volatiles was larger than that of the sterilization method (INF or PLT) for milk, and that the sterilization method could result in different RAS volatile characteristics in BAS and homemade processes. In conclusion, a BAS process was found to be superior to a BBS process for the manufacture of an RTD milk coffee that retains volatile characteristics similar to that of a homemade milk coffee.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Ready\u2010to\u2010drink (RTD) milk coffee manufactured using the conventional blending\u2010before\u2010sterilization process does not retain its original coffee flavor due to pH adjustment of the coffee during the process. The new blending\u2010after\u2010sterilization (BAS) process enabled the production of RTD milk coffee whose volatiles are closer to that of homemade milk coffee, as demonstrated by the results of RAS\u2010GC\u2010MS analysis. The BAS process has already been applied to the manufacture of RTD milk coffees in Japan.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.14054","type":"journal-article","created":{"date-parts":[[2018,3,6]],"date-time":"2018-03-06T16:10:25Z","timestamp":1520352625000},"page":"605-616","source":"Crossref","is-referenced-by-count":5,"title":["Effects of Processing Conditions During Manufacture on Retronasal\u2010Aroma Compounds from a Milk Coffee Drink"],"prefix":"10.1111","volume":"83","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1693-6092","authenticated-orcid":false,"given":"Michio","family":"Ikeda","sequence":"first","affiliation":[{"name":"Morinaga Milk Industry Co., Ltd.  5\u20101\u201083 Higashihara Zama Kanagawa 252\u20108583 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Masayuki","family":"Akiyama","sequence":"additional","affiliation":[{"name":"Morinaga Milk Industry Co., Ltd.  5\u20101\u201083 Higashihara Zama Kanagawa 252\u20108583 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yuta","family":"Hirano","sequence":"additional","affiliation":[{"name":"Morinaga Milk Industry Co., Ltd.  5\u20101\u201083 Higashihara Zama Kanagawa 252\u20108583 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kazuhiro","family":"Miyazi","sequence":"additional","affiliation":[{"name":"Morinaga Milk Industry Co., Ltd.  5\u20101\u201083 Higashihara Zama Kanagawa 252\u20108583 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Masaya","family":"Kono","sequence":"additional","affiliation":[{"name":"San\u2010Ei Gen F.F.I., Inc.  1\u20101\u201011 Sanwa\u2010cho Toyonaka Osaka 561\u20108588 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yuriko","family":"Imayoshi","sequence":"additional","affiliation":[{"name":"San\u2010Ei Gen F.F.I., Inc.  1\u20101\u201011 Sanwa\u2010cho Toyonaka Osaka 561\u20108588 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hisakatsu","family":"Iwabuchi","sequence":"additional","affiliation":[{"name":"San\u2010Ei Gen F.F.I., Inc.  1\u20101\u201011 Sanwa\u2010cho Toyonaka Osaka 561\u20108588 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Takeshi","family":"Onodera","sequence":"additional","affiliation":[{"name":"Kyushu Univ.  744 Motooka Nishi Ward Fukuoka 819\u20100395 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kiyoshi","family":"Toko","sequence":"additional","affiliation":[{"name":"Kyushu Univ.  744 Motooka Nishi Ward Fukuoka 819\u20100395 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2018,2,7]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.03.027"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf020724p"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.3136\/fstr.15.233"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.3136\/fstr.20.647"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.3136\/fstr.22.545"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF01042203"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF01043341"},{"key":"e_1_2_7_9_1","first-page":"186","article-title":"Aroma extract dilution analysis of espresso coffee","volume":"20","author":"Bonnlaender B.","year":"2004","journal-title":"Colloque Scientifique International sur le Caf\u00e9"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1002\/bbpc.19800840109"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0012401"},{"key":"e_1_2_7_12_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf950687k"},{"key":"e_1_2_7_13_1","first-page":"81","volume-title":"Coffee flavor chemistry, Chichester, England: John Wiley & Sons","author":"Flament I.","year":"2002"},{"key":"e_1_2_7_14_1","doi-asserted-by":"publisher","DOI":"10.1039\/C6RA04745A"},{"key":"e_1_2_7_15_1","doi-asserted-by":"publisher","DOI":"10.3136\/nskkk.46.587"},{"key":"e_1_2_7_16_1","doi-asserted-by":"publisher","DOI":"10.3136\/nskkk.47.844"},{"key":"e_1_2_7_17_1","unstructured":"Japan Food Additives Association.2012. 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