Characterization of volatile compounds in ultra-high-pressure homogenized milk

Pereda, J.; Jaramillo, D.; Quevedo, Joan Miquel; Ferragut, V.; Güamis, B.; Trujillo, A.J.

doi:10.1016/j.idairyj.2007.12.002

Cited by 74 publications

(66 citation statements)

References 33 publications

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“…Many researchers have studied how the thermal processes used in the preservation of milk and its derivatives affect their nutritional and organoleptic properties (Pereda et al, 2008;Raynal-Ljutovac et al, 2007;Rynne et al, 2004).…”

Section: Discussionmentioning

confidence: 99%

“…There were some studies on the effects of process, especially the effect of starter cultures on CLA contents in yoghurt and cheeses and the effect of ripening on CLA contents of cheeses and on the process of milk to cream and then to butter (Shantha et al, 1995;Jiang et al, 1998;Sieber et al, 2004;Gnädig et al, 2004;Ledoux and Laloux, 2006;Pereda et al, 2008). However, there is a lack of data on the effect of the thermal processes used in the preservation of milk and its derivatives regarding their effects on the nutritional and organoleptic properties of dairy products (Pereda et al, 2008;Raynal-Ljutovac et al, 2007;Rynne et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Fatty Acid Content of Bovine Milkfat From Raw Milk to Yoghurt

Júnior¹,

Pedrão²,

Dias³

et al. 2012

American Journal of Applied Sciences

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Problem statement:The present study aimed to study the evolution of fatty acid content, focusing on rumenic acid content, from raw milk to yoghurt processed from this milk. Approach: Milk samples were collected in a dairy plant in the northwest of Paraná State weekly in January 2011 (Brazilian summer). It processed one truck load of 26,000 L of refrigerated type-C (whole standardized milk with a minimum of 3% fat) milk per day, mostly from the city of Lobato, Paraná, produced mainly by Gir (Bos indicus) cattle raised on stargrass (Cynodon nlenfuensis var. nlenfuensis) pasture. Results: Saturated Fatty Acid (SFA) were the most abundant, particularly palmitic (16:0), stearic (18:0) and myristic (14:0). Among the Monounsaturated Fatty Acid (MUFA), Polyunsaturated Fatty Acid (PUFA) and trans fatty acid, oleic acid (18:1n-9), linoleic acid (18:2n-6), elaidic acid (t9-18:1) and c9, t11-18:2 (rumenic acid) predominated. It was detected significant differences (p<0.05) in the quantification of isomer c9, t11-18:2 of Conjugated Linoleic Acid (CLA).

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Fatty Acid Content of Bovine Milkfat From Raw Milk to Yoghurt

Júnior¹,

Pedrão²,

Dias³

et al. 2012

American Journal of Applied Sciences

View full text Add to dashboard Cite

show abstract

“…Some of these factors are the release of cysteine, the expulsion of oxygen or the formation of sulphur compounds (Tamime & Robinson, 2007). The presence of the former compounds was evaluated by Pereda et al (2008), who did not find significant differences in dimethyl sulphide content between milk UHPH-treated at 200 or 300 MPa at 30 C or 40 C, and milk heat-treated at 90 C for 15 s. However, considering that the heat treatment applied in this study was more severe (90 C for 90 s) and that, due to the addition of SMP, there was a higher concentration of protein and amino acids in the milk, the stimulation of starter cultures in yoghurts from HT þ SMP milk was expected.…”

Section: Microbiological Quality and Evolution Of Starter Cultures Dumentioning

confidence: 99%

Flavour profiles and survival of starter cultures of yoghurt produced from high-pressure homogenized milk

Serra

Trujillo

Guamis

et al. 2009

International Dairy Journal

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“…The other off‐flavor is “cardboard‐like or metallic” flavor, which develops in milk with prolonged duration of light exposure. This “cardboard‐like or metallic” flavor comes from secondary lipid oxidation products including hexanal, pentanal, ketones, alcohols, and hydrocarbons (Gaafar and Gaber 1992; Jung and others 1998; Skibsted 2000; Pereda and others 2008). …”

Section: Introductionmentioning

confidence: 99%

Changes of Headspace Volatiles in Milk with Riboflavin Photosensitization

Lee¹,

Min²

2009

Journal of Food Science

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Effects of fluorescent light, riboflavin, ascorbic acid, sodium azide, and butylated hydroxyanisole (BHA) on the volatiles in milk at 4 degrees C were determined using a combination of headspace-solid phase microextraction (HS-SPME), gas chromatography (GC), and mass spectrometry (MS). Pentanal, hexanal, heptanal, and dimethyl disulfide were formed only in the milk stored under light and increased significantly as the duration of light exposure increased from 0 to 8 h and the concentration of added riboflavin increased from 5 to 50 ppm (P < 0.05). As fat content in milk increased, peak areas of pentanal, hexanal, and heptanal increased significantly (P < 0.05) while those of dimethyl disulfide did not change significantly (P > 0.05). Sodium azide prevented the formation of dimethyl disulfide in milk, implying that dimethyl disulfide can be formed through singlet oxygen oxidation (type II pathway). Addition of ascorbic acid and BHA reduced the formation of hexanal, heptanal, and dimethyl disulfide significantly (P < 0.05). Generation mechanisms of pentanal seem to be different from those of hexanal and heptanal in milk. Both singlet oxygen oxidation (type II pathway) and free radicals (type I pathway) play important roles in the formation of light-induced volatiles in milk.

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Characterization of volatile compounds in ultra-high-pressure homogenized milk

Cited by 74 publications

References 33 publications

Fatty Acid Content of Bovine Milkfat From Raw Milk to Yoghurt

Fatty Acid Content of Bovine Milkfat From Raw Milk to Yoghurt

Flavour profiles and survival of starter cultures of yoghurt produced from high-pressure homogenized milk

Changes of Headspace Volatiles in Milk with Riboflavin Photosensitization

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