Understanding the flavor dynamics of high-fat dairy products: Insights into mechanisms, aroma profiles, and sensory evaluation.

Cream, butter, and anhydrous milk fat are the most widespread high-fat dairy products produced and consumed globally, appreciated for their nutritional value and appealing flavor. For manufacturers, understanding the flavor of these products by closely examining their sensory attributes and chemical properties is crucial to maintaining high-quality flavors and ensuring consumer acceptance. This review provides a comprehensive and up-to-date analysis of the flavor aspects of these high-fat dairy products, focusing on the mechanisms of aroma-active compound formation, odor assessment methods (including extraction, qualitative analysis, identification, and chemometric approaches), and descriptive sensory evaluation techniques. Over 100 aroma-active substances have been identified in high-fat dairy products, with aldehydes, lactones, and ketones as significant contributors. These aroma-active substances formation occurs primarily through lipolysis, proteolysis, and fermentation. Advanced analytical techniques show promise for comprehensive flavor profiling; however, challenges remain in correlating instrumental data with sensory perceptions. Future research should focus on identifying trace off-flavors, improving extraction methods, and developing rapid, non-destructive quality control techniques to enhance sensitivity, real-time monitoring, portability, time efficiency, and visualization for a complete flavor profile. Additionally, these efforts will provide deeper insight into the factors contributing to flavor variations during processing, improve quality control, and enhance the marketability of innovative dairy products.