{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T19:52:17Z","timestamp":1762199537990,"version":"build-2065373602"},"reference-count":33,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2018,10,18]],"date-time":"2018-10-18T00:00:00Z","timestamp":1539820800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2018,11]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>To develop a ready\u2010to\u2010drink (RTD) milk coffee that retains the original coffee flavor, the effects of manufacturing processing conditions on retronasal\u2010aroma (RA) odorants were investigated by gas chromatography\u2010olfactometry (CharmAnalysis\u2122) using an RA simulator (RAS). Twenty\u2010nine of 33 odorants detected in the RAS effluent (RAS odorants) were identified. The detected odorants were classified into 19 odor\u2010description groups. The total odor intensity (charm value, CMV) of all coffee RAS odorants decreased approximately 68% following pH adjustment, whereas the total CMV increased 6% to 7% following ultra\u2010high\u2010temperature sterilization. The total CMV ratio (about 83%) of the milk coffee produced using a new blending\u2010after\u2010sterilization (BAS) process without pH adjustment of the coffee was greater than that (approximately 56%) prepared using a conventional blending\u2010before\u2010sterilization (BBS) process with pH adjustment. In BAS\u2010processed milk coffees, the total CMV ratio (91%) with infusion (INF)\u2010sterilized reconstituted milk (r\u2010milk) was greater than that (83%) of plate (PLT)\u2010sterilized r\u2010milk. Principal component analysis of odor\u2010description CMVs indicated that the effect of coffee pH adjustment on odor characteristics was greater than that of sterilization, that BAS and BBS samples differed, and that BAS milk coffee prepared using INF sterilization was more similar to homemade milk coffee (blending unsterilized coffee without pH adjustment with PLT\u2010sterilized milk) than milk coffee prepared using PLT sterilization. In conclusion, the BAS process using INF sterilization is superior for manufacturing RTD milk coffee that retains odor characteristics similar to targeted homemade milk coffee.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Ready\u2010to\u2010drink milk coffee beverages produced using conventional blending\u2010before\u2010sterilization methods do not retain their original coffee flavor following adjustment of the pH of the coffee during manufacturing. The use of newly developed blending\u2010after\u2010sterilization methods, by contrast, produces ready\u2010to\u2010drink milk coffee with an aroma more similar to that of homemade milk coffee, as demonstrated using an analytical system for characterizing food product aromas. The blending\u2010after\u2010sterilization process is now being used in Japan to produce ready\u2010to\u2010drink milk coffee beverages.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.14366","type":"journal-article","created":{"date-parts":[[2018,10,18]],"date-time":"2018-10-18T03:36:23Z","timestamp":1539833783000},"page":"2733-2744","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Effects of Manufacturing Processing Conditions on Retronasal\u2010Aroma Odorants 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":"Miyaji","sequence":"additional","affiliation":[{"name":"Morinaga Milk Industry Co., Ltd.  5\u20101\u201083 Higashihara Zama Kanagawa 252\u20108583 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yasunori","family":"Sugawara","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":"Kyusyu Univ.  744 Motooka, Nishi Ward Fukuoka 819\u20100395 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kiyoshi","family":"Toko","sequence":"additional","affiliation":[{"name":"Kyusyu Univ.  744 Motooka, Nishi Ward Fukuoka 819\u20100395 Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2018,10,18]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/0308-8146(84)90082-7"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf020724p"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.3136\/fstr.15.233"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.3136\/fstr.20.647"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.3136\/fstr.22.545"},{"key":"e_1_2_6_7_1","unstructured":"American Chemical Society (ACS). 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