Characterization of volatile compounds and organic acids in ultra-high-temperature milk packaged in tetra brik cartons

Abstract

A study was conducted to evaluate the basic chemical composition, organic acids and volatile compound profiles of ultra-high-temperature milk samples sold in Turkey. The organic acids were determined by reverse-phase highperformance liquid chromatography method, and volatile compounds were analyzed by headspace solid phase micro-extraction/gas chromatography/ mass spectrometry technique. A total of 43 volatile compounds including 4 aldehydes, 5 alcohols, 10 ketones, 9 acids, 9 aromatic hydrocarbons, 3 nitrogenous, 2 sulfur containing compounds, and 1 alkane hydrocarbon, were identified in the ultra-high-temperature milk samples. The main compounds were found to be oxime methoxy phenyl, 2-heptanone, 2-mercapto-4-phenylthiazole, 2amino-5-ethoxycarbonyl benzophenone, acetic acid, 2,6,10,14-tetramethyl pentadecane, and 2-nonanone. The main organic acid in the ultra-high-temperature milk was citric acid a mean value of 133 mg/100 mL, followed by formic,

Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk

“…Moreover, hexanoic compound was also the most abundant in FM-572 or in co-FM. This volatile compound has also been reported in several dairy products [16,37,41], and it provides a sour, fatty, sweaty, cheesy flavor to dairy products [39]. Meanwhile, octanoic acid was the most abundant acid compound in FM-571 and the second most abundant in FM-572 and in co-FM.…”

“…It has been reported that acetic acid gives a pungent, acidic, sharp vinegar-like aroma to milk [17,36,37]. Acetic acid has been previously identified in unfermented milk samples [38,39] and in several fermented milks, such as a milk fermented with Lactobacillus pentosus (15), Lactobacillus casei DN-114 001 [38], Streptococcus thermophilus IMAU80842 and Lactobacillus delbrueckii ssp. bulgaricus IMAU20401 [40], Lactobacillus casei GBHM-21 [37], and Streptococcus thermophilus MGA45-4 [17].…”

Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella

“…As a consequence, it should derive by bacteria and yeast activity on leucine or isoleucine (Valero et al, 2001; Afzal et al, 2017). 2-heptanone and 2-nonanone were 4 times higher in WSC: they should come from β-oxidation of saturated fatty acids followed by a first decarboxylation and successive β-ketoacids decarboxylation (Dursun et al, 2017). Diacetyl, acetoin and ethanol are known to be primary compounds of volatilome of lactic acid bacteria and yeasts fermentation, respectively (Bassette et al, 1966;Zeppa et al, 2008;Bertuzzi et al, 2018).…”

Accelerated shelf-life test (ASLT) of batuan [Garcinia binucao (Blanco) Choisy] fruit powder

“…The pH values generally increased slightly from about 1.6 and maintained at almost 1.9. The small increase in pH may be due to oxidation or volatilization of some of the organic acids present in the powder at high temperature (Chu and Clydesdale, 1976;Dursun et al, 2017). Nevertheless, all the pH values are not significantly different at 5% level of significance.…”

“…There was a higher rate of decline of TA at higher storage temperatures as shown by steeper slopes, meaning, that the acids in the powder were more volatile at a higher temperature. Thus, heat and time during storage played a role in reducing the acid content of the powder (Chu and Clydesdale, 1976;Dursun et al, 2017).…”