“…Jensen et al (2015) studied the off-flavors formation in UHLM during storage in relation to the sensory profile and reported that the formation of specific volatiles organic compounds (VOCs) following Maillard pathways underpins the development of stale flavor. An increase in the concentration of methyl ketones, aldehydes and organic acids during storage appeared as major responsible for the development of this sensory defect in UHLM (Bottiroli, Troise, et al, 2020;Jensen et al, 2015). Our group estimated these VOCs in UHLM both by HS SPME GC-MS and PTR-TOF-MS, outlining that off-flavors are created mostly alongside Strecker degradation (Bottiroli, Aprea, Betta, Fogliano, & Gasperi, 2020;Bottiroli, Pedrotti, et al, 2020).…”