Pattern Recognition Analysis for Volatile Compounds of the Whole, Skim, UHT-, HTST-, and LTLT-Milk under LED Irradiations

Abstract

The objective of this study was to analyze the pattern recognition of volatile compounds from different types of milk under LED (Light Emitting Dioxide) irradiation for 6 d. Yellow, red, blue, dark, and fluorescent light were produced using LED equipment. A mass spectrometry-based electronic nose and DFA (discriminant function analysis) were used to determine the change in volatiles from different types of milk under LED irradiation. As the LED exposure time was increased, DF1 of whole milk changed considerably under blue light, while that of skim milk changed significantly under red and yellow light irradiation. Among the types of milk tested, the most light-induced oxidation sample was LTLT milk under blue light. The volatile compounds that were shown to increase due to LED treatment in the electronic nose analysis, which was based on MS, were mainly acetaldehyde, propanal, pentanal, hexanal, heptanal, nonanal, 3-methyl butanal, 2-methyl propanal, 2butanone, 2-pentanone, 2-hexanone, and 2-heptanaone and 2-nonanone.

Effect of fluorescent light and light emitting diode illumination on volatile profiles of vegetable oils

“…Intervals between oil samples on DFA graphs represented differences between oil samples. Based on studies using an electronic nose, volatile components change with an increasing distance from the control group (11,15,17). Fig.…”

“…The greatest change in the volatile components of whole milk reportedly occurred under blue LED illumination (17). Sesame oil was affected more under blue LED illumination than under yellow or red LED, or fluorescent light as the storage time increased (20).…”