Quantitative GC-MS Analysis of Volatile Flavour Compounds in Pasteurized Milk and Fermented Milk Products Applying a Standard Addition Method

Imhof, R.; Bosset, J. O.

doi:10.1006/fstl.1994.1053

Cited by 58 publications

(30 citation statements)

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“…Under oxidizing conditions (+170 to +245 mV), the concentration of acetaldehyde was relatively stable during storage, which is in accordance with the literature [9,55,56] and the concentration of dimethyl sulphide was also stable. On the contrary, under reducing conditions (-300 to -349 mV), the concentration of acetaldehyde decreased and that of dimethyl sulphide increased.…”

Section: Impact On Aroma Biosynthesis By Lactic Acid Bacteriasupporting

confidence: 91%

Redox Potential: Monitoring and Role in Development of Aroma Compounds, Rheological Properties and Survival of Oxygen Sensitive Strains During the Manufacture of Fermented Dairy Products

Martin¹,

Ebel²,

Rojas³

et al. 2013

Lactic Acid Bacteria - R &Amp; D for Food, Health and Livestock Purposes

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Section: Impact On Aroma Biosynthesis By Lactic Acid Bacteriasupporting

confidence: 91%

Redox Potential: Monitoring and Role in Development of Aroma Compounds, Rheological Properties and Survival of Oxygen Sensitive Strains During the Manufacture of Fermented Dairy Products

Martin¹,

Ebel²,

Rojas³

et al. 2013

Lactic Acid Bacteria - R &Amp; D for Food, Health and Livestock Purposes

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“…The pasteurized milk studied was rich in free fatty acids, in contrast to other reports. [21,24] The methyl ketones (2-heptanone and 2-nonanone) and the aldehydes (heptanal, nonanal, tetradecanal, and hexadecanal) were detected, while 2-heptanone, heptanal, and nonanal were also detected by others in pasteurized milk. [25] Among the lactones, δ-decalactone and δ-dodecalactone were detected, in agreement with others.…”

Section: Volatiles In Raw and Pasteurized Milksmentioning

confidence: 97%

Fat-Derived Volatiles of Various Products of Cows', Ewes', and Goats' Milk

Vagenas

Roussis

2012

International Journal of Food Properties

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Raw milks and various dairy products from cows', ewes', and goats' milk were analyzed for fat-derived volatiles by headspace solid phase micro extraction-gas chromatography/mass spectrometry. In most products analyzed, free fatty acids of chain C4-C18, several carbonyl compounds, and lactones were detected. Moreover, acetic acid-a non fat-derived free fatty acid-and several ethyl esters were detected in some products. Raw cows', ewes', and goats' milks exhibited some qualitative and quantitative differences in their volatiles. Pasteurized cows' milk with 3.5% fat exhibited higher levels of most volatiles than that with 1.5% fat, while that with 0% fat exhibited the lowest levels. Only a few qualitative differences were observed among cultured milk and cows' and ewes' yoghurt, while the two yoghurts exhibited some quantitative differences. Levels of most volatiles decreased by decreasing the fat content of strained yoghurt (8.1, 2.1, and 0% fat). Cow and ewe sweet cream butters exhibited some differences in their volatiles. Twenty-day-old feta cheese exhibited higher levels of fat-derived volatiles than the ripened one (60 days old). Cow Gruyere-type cheese, ewe Gruyere-type cheese, and a goat semi-hard cheese exhibited qualitative and quantitative differences in their volatiles. Ewe and goat cheeses contained several ethyl esters, while cow cheese did not.

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“…Nevertheless, Rerkrai et al (1987) reported a general increase in aldehyde content during storage of UHT milk and they attributed this behavior to oxygen availability and storage temperature. Aliphatic hydrocarbons have been observed in ultrapasteurized milk (i.e., heat treatment higher than pasteurization but lower than UHT process) (Solano-Lo´pez et al, 2006), pasteurized and fermented milk (Imhof & Bosset, 1994) and raw milk (Toso, Procida, & Stefanon, 2002), although the origin of these hydrocarbons is not wellunderstood. With the treatment conditions used in the present study, the following 19 hydrocarbons were detected: pentane, 2-methyl-1-pentene, hexane, 2-methylhexane, 3-methylhexane, 2,5-dimethylhexane, 2,4-dimethylhexane, 2,3-dimethylhexane, heptane, 2-methylheptane, 3-methylheptane, 4-methylheptane, 2,4-dimethylheptane, 3-methyl-2-heptene, 2,4-dimethyl-1-heptene and three different octene isomers.…”

Section: Identification Of Volatile Compoundsmentioning

confidence: 99%