FLAVOR THRESHOLD AS AFFECTED BY INTERACTION AMONG THREE DAIRY‐RELATED FLAVOR COMPOUNDS*

The hypothesis of the present study was that the presence of one or more flavor compounds in a matrix would alter the perception (either enhance or suppress) of individual compounds as compared to a single flavor compound in a matrix. Thresholds were established for the flavor compounds (diacetyl, hexanal and δ‐decalactone) within each matrix; for each compound in the presence of a second compound; and for each compound in the presence of the remaining two compounds. An ascending order 2‐alternative forced choice test with 12 panelists was used for the evaluations. Results showed that diacetyl in water was suppressed by the presence of hexanal, but the presence of δ‐decalactone with hexanal reversed the trend. In the binary skim milk solutions diacetyl perception was enhanced, while being suppressed in the ternary solution. The perception of hexanal was enhanced in water (binary and ternary solutions). Hexanal and δ‐decalactone were suppressed in skim milk (binary and ternary solutions). δ‐Decalactone showed similar trends as hexanal in water, except that it was suppressed in the presence of diacetyl.