Investigating the Maillard reaction of milk powder in a low-moisture system

The flavour profiles of two types of model white chocolates, prepared using skimmed milk powder (SMP) of different heat treatments (low and high) were investigated. Significant sensory differences were found during discrimination testing and sensory profiling of the white chocolates, and the white chocolate made with high heat SMP was perceived to have more caramel flavour. Volatile compounds in the skimmed milk powders and white chocolates were analysed by solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS). White chocolate made with high heat SMP showed higher levels of Maillard-derived compounds, which were already present in the skimmed milk powders, demonstrating that heat treatment during the processing of milk powder can have significant influence on the flavour profile of white chocolate