Comparative Study of Effects of Pulsed Electric Field (PEF) and Ultra-high Temperature (UHT) Processing on Flavor Compounds in Milk

doi:10.7506/spkx1002-6630-200911008

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (11): 43-46.doi: 10.7506/spkx1002-6630-200911008

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Comparative Study of Effects of Pulsed Electric Field (PEF) and Ultra-high Temperature (UHT) Processing on Flavor Compounds in Milk

WANG Yan-fang1， YANG Rui-jin2,*，ZHAO Wei1，LIANG Qi1

(1.State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China；
2.School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received:2008-09-09 Revised:2009-01-07 Online:2009-06-01 Published:2010-12-29
Contact: YANG Rui-jin2,*， E-mail:yrj@jiangnan.edu.cn

Abstract

Abstract:

Flavour compounds in fresh milk, UHT milk and PEF-treated milk were analysed by solid phase microwave extraction-gas chromatography-mass spectrometry (SPME-GC-MS). Nineteen, seventeen and eighteen volatile components were identified in fresh milk, UHT milk and PEF-treated milk, respectively and acetone was found to be the main constituent in PEF-treated milk. Compared to other two milks, PEF-treatment showed less effect on the contents of flavor compounds accompanied with the formation of less sulfur-containing compounds related to cooking taste.

Key words: pulsed electric field, milk, volatile component, SPME-GC-MS

CLC Number:

TS252

WANG Yan-fang1， YANG Rui-jin2,*，ZHAO Wei1，LIANG Qi1. Comparative Study of Effects of Pulsed Electric Field (PEF) and Ultra-high Temperature (UHT) Processing on Flavor Compounds in Milk[J]. FOOD SCIENCE, 2009, 30(11): 43-46 https://doi.org/10.7506/spkx1002-6630-200911008

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Comparative Study of Effects of Pulsed Electric Field (PEF) and Ultra-high Temperature (UHT) Processing on Flavor Compounds in Milk

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