Lipase screening for preparation of flavor-enhanced anhydrous milk fat via lipase-catalyzed hydrolysis

Although low-fat dairy products are healthier, they usually have a poorer flavor compared to full-fat dairy products. In this study, lipase-catalyzed partial hydrolysis was employed to enhance flavor characteristics of anhydrous milk fat (AMF). Results showed that among the 24 evaluated lipases, Lipase A “Amano” 12 (A12), Newlase F3G (F3G), Lipozyme RM IM (RM IM), and Lipozyme Palatase 20000L (PAL) were the most effective lipases in enhancing dairy flavor. Nine key volatile organic compounds (VOCs) were identified by random forest (RF)-driven comprehensive approaches as the key flavor volatiles in the hydrolysates produced by the above four lipases, including short- and medium-chain fatty acids (SMCFAs), esters, and ketones. Results showed that RF models had excellent performance in evaluating the contributions of VOCs to sensory attributes based on their concentrations. The main novelty of this study lies in the expansion of lipase selection for enhancing AMF flavor.