2013•Zhongguo rupin gongyeRequires access
Study on the flavor components in milk using SPME/GC-MS
Zhishen Mu
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Abstract
TO analyze the main qualitative of volatile components in UTH and pasteurization milk using SPME-GC-MS method.The results showed that the samples can be enrichmented effectively by SPME technology,74 kinds of flavor components were detected in UHT milk and 57 kinds of flavor compounds were detected in pasteurization milk by GC-MS separation and detection,but some of the flavor components in these two kinds of milk were different,the characteristic flavor components in UHT milk were mainly ketones,acids and hydrocarbon substances,the characteristic flavor components in pasteurized milk were mainly hydrocarbons,acids and alcohols,which belong to the unique flavor of pasteurized milk.