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

Qi Liang

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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.

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What this paper is about

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.

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Available 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 concepts: Flavor, Food science, Chemistry, Flavour, Acetone, Taste, Extraction (chemistry), Aroma

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