Strohman, Deena Ruthanne2014-09-102014-09-102014-07https://hdl.handle.net/11299/165601University of Minnesota M.S. thesis. July 2014. Major: Food Science. Advisor:Gary Reineccius. 1 computer file (PDF); ix, 120 pages, appendices 1-2.Raw, reduced-fat milk with added strawberry flavor and color, gums, sucrose, and vitamins was pasteurized at 89°C for 13 seconds and then stored for 1 to 4 weeks at 4-7°C. Gas chromatography-mass spectrometry was used to quantify changes in aroma compounds during storage. A trained descriptive panel was used to monitor sensory changes (or preferences) during storage. The quantity of strawberry aroma compounds remained constant during storage, but our trained descriptive panel found that strawberry flavor decreased. Milk with strawberry flavor added just prior to tasting was described as being sweeter, having more strawberry notes, and having less other off-flavors than milk with strawberry flavor added before pasteurization.en-USFlavored MilkFlavorsMilkStrawberryThesis or Dissertation