Effect of Pasteurization Versus Ultra-High-Temperature on Volatile Flavor Compounds of Bovine Whole Milk

doi:10.7506/spkx1002-6630-201710029

FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (10): 173-177.doi: 10.7506/spkx1002-6630-201710029

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Effect of Pasteurization Versus Ultra-High-Temperature on Volatile Flavor Compounds of Bovine Whole Milk

ZHANG Xiaomei , TONG Lingjun , PAN Minghui , AI Nasi , WANG Jing , SUN Baoguo

1. College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China; 2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China

Online:2017-05-25 Published:2017-05-23

Abstract

Abstract: The volatile flavor compounds of raw whole milk (RWM), pasteurized whole milk (PWM) and ultra-hightemperature whole milk (UWM) were extracted by headspace solid-phase micro-extraction, and then analyzed by gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 12 volatiles were identified from RWM, mainly including acids and hydrocarbons; 17 volatiles were identified from PWM, mainly including acids, esters, ketones and hydrocarbons; and 17 volatiles were identified from UWM, mainly including acids, ketones and hydrocarbons. According to the statistical analysis of the data, there was a significant variability among the volatiles of 3 milk samples.

Key words: raw whole milk, pasteurized whole milk, ultra-high-temperature (UHT) whole milk, volatile flavor compound

CLC Number:

TS252

ZHANG Xiaomei , TONG Lingjun , PAN Minghui , AI Nasi , WANG Jing , SUN Baoguo. Effect of Pasteurization Versus Ultra-High-Temperature on Volatile Flavor Compounds of Bovine Whole Milk[J]. FOOD SCIENCE, 2017, 38(10): 173-177.

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Effect of Pasteurization Versus Ultra-High-Temperature on Volatile Flavor Compounds of Bovine Whole Milk

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