Compounds that contribute to the somatosensory flavor profile of bovine fluid milk products were investigated. Sensory descriptive analysis defined five main attributes that consisted of "mouthcoating, astringent/drying, fatty texture, dairy mouthfeel, and tingling/irritation" sensations. Utilizing multi-dimensional LC sensory guided fractionation, compounds with these attributes were selected, purified and subsequently identified by LC/MS as orotic acid, pantothenic acid, hippuric acid, and p-cresol sulfate. Quantitative analysis of the four compounds across skim milk, low fat milk and whole milk indicated the concentrations were not significantly different; however, they were significantly lower in cream. Sensory recombination milk model analysis of each compound at endogenous concentrations of fluid milk indicated all compounds were sensory active. Furthermore, using a 2-AFC sensory test, skim milk spiked at two-fold higher concentrations of the 4 compounds had a significantly "creamier, fuller body" when compared with skim milk itself (α = 0.01).
Keywords: Cream; Creaminess; Dairy; Milk; Mouthfeel; Sensory-guided fractionation; Somatosensory; Texture.
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