Thermal processing above 135°C in UHT systems and high-temperature short-time pasteurization
significantly alters flavour balance. Volatile top notes degrade while cooked notes intensify.
Protein interaction, lactose reactions, and lipid oxidation influence final sensory output.
Key Risk Areas:
• Thermal Decomposition of Esters
• Sulfur Compound Formation in Dairy Proteins
• pH-Driven Flavour Shifts
• Storage-Induced Oxidation
Mitigation Strategies:
• Heat-Stable Flavour Selection
• Post-Process Dosing Where Applicable
• Emulsion Stabilization
• Oxygen Barrier Packaging
Flavour validation must include accelerated shelf-life testing and sensory mapping at multiple
storage intervals.
Reliable beverage flavour systems are engineered around thermal survival and storage resilience.