Flavor sensation is one of the most prevalent characteristics of food industries and an important consumer preference regulator of dairy products. So far, many volatile compounds have been identified, and their molecular mechanisms conferring overall flavor formation have been reported extensively. However, little is known about the critical flavor compound of a specific sensory in terms of oxidized off-flavor perception. Therefore, the present study aimed to compare the variation in sensory qualities and volatile flavors in full-fat UHT milk (FFM) and low-fat UHT milk (LFM) samples under different natural storage conditions (0, 4, 18, 25, 30, or 37°C for 15 and 30d) and determine the main component causing flavor deterioration in the FFM and LFM samples using sensory evaluation, electronic nose, and HS-SPME-GC-MS. Additionally, the Pearson correlation between the volatile flavor components and oxidative off-flavors was analyzed and validated by sensory reconstitution studies. Compared with the LFM samples, the FFM samples showed a higher degree of quality deterioration with increased storage temperature. Methyl ketones of odd carbon chains, i.e., 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone, and 2-pentadecanone reached a maximum content in the FFM37 samples over 30d storage. The combined results of the Pearson correlation and sensory recombination study indicated that 2-heptanone, 2-nonanone, and 2-undecanone conferred off-flavor perception. Overall, the present study results provide potential target components for detecting and developing high-quality dairy products and lay a foundation for specific sensory flavor compound exploration in the food industry.

Infant formula milk powder (IFMP) is an excellent substitute for breast milk. It is known that the composition of maternal food during pregnancy and lactation and exposure level to food during infancy highly influence taste development in early infancy. However, little is known about the sensory aspects of infant formula. Herein, the sensory characteristics of 14 brands of infant formula segment 1 marketed in China were evaluated, and differences in preferences for IFMPs were determined. Descriptive sensory analysis was performed by well-trained panelists to determine the sensory characteristics of evaluated IFMPs. The brands S1 and S3 had significantly lower astringency and fishy flavor compared to the other brands. Moreover, it was found that S6, S7 and S12 had lower milk flavor scores but higher butter scores. Furthermore, internal preference mapping revealed that the attributes fatty flavor, aftertaste, saltiness, astringency, fishy flavor and sourness negatively contributed to consumer preference in all three clusters. Considering that the majority of consumers prefer milk powders rich in aroma, sweet and steamed flavors, these attributes could be considered for enhancement by the food industry.

As public concern over the potential health risks associated with high-fat diets intensifies, the market for low-fat dairy is experiencing a surge in demand. However, sensory characteristics, including flavor and mouthfeel, significantly influence consumer preferences, underscoring the importance of understanding how these attributes affect overall acceptance of milk. This study employs check-all-that-apply, quantitative descriptive analysis, rate-all-that-apply, and facial emotion intensity to dissect the sensory attributes of skimmed, low-fat, and whole milk and their influence on consumer satisfaction. The findings indicate that whole milk is rated higher in terms of mouthfeel thickness, milkiness, creaminess, and overall preference, whereas skimmed and low-fat milks are perceived as less favorable. Consumers can recognize differences in milk fat content by selecting descriptive terms, with 12 sensory terms serving as key discriminators. Facial emotion analysis reveals significant emotional responses from consumers before and after swallowing different milk types, with whole milk provoking more pronounced positive emotions. Positive sensory attributes of milk are positively correlated with consumers' pleasurable emotional responses. Five pivotal indicators, including happy emotions before swallowing, serve as potential markers for distinguishing milk with varying fat content. Our findings provide new insights into flavor design and marketing strategies for low-fat dairy products.