Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:34:29Z
Fecha de publicación2005-01-01
ResumenMany volatile compounds generated during the thermal processing of milk have been associated with cooked, stale, and sulfurous notes in milk and are considered as off-flavor by most consumers. A headspace solid-phase microextraction (HS-SPME)/gas chromatographic technique for the quantitative analysis of thermally derived off-flavor compounds was developed in this study. The extraction temperature, time, and sample amount were optimized using a randomized 2<sup>3</sup> central composite rotatable design with 2 central replicates and 2 replicates in each factorial point along with response surface methodology. Calibration curves were constructed in milk using the standard addition technique, and then used to quantify 20 off-flavor compounds in raw, pasteurized, and UHT milk samples with various fat contents. The concentrations of these volatiles in raw and pasteurized milk samples were not significantly different. However, dimethyl sulfide, 2-hexanone, 2-heptanone, 2-nonanone, 2-undecanone, 2-methylpropanal, 3-methylbutanal, heptanal, and decanal were found at higher concentrations in UHT milk as compared with raw and pasteurized milk samples. In addition, the concentration of methyl ketones was greater in UHT milk with higher fat content. The calculated odor activity values suggested that 2,3-butanedione, 2-heptanone, 2-nonanone, 2-methylpropanal, 3-methylbutanal, nonanal, decanal, and dimethyl sulfide could be important contributors to the off-flavor of UHT milk. The HS-SPME technique developed in this study is accurate and relatively simple, and can be used for the quantification of thermally derived off-flavor compounds in milk.es_ES
Doihttps://doi.org/10.3168/jds.s0022-0302(05)73062-9es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/6256
Idiomaenes_ES
EditorialAmerican Dairy Science Associationes_ES
RelaciónJournal of Dairy Sciencees_ES
URL relacionadohttps://doi.org/10.3168/jds.s0022-0302(05)73062-9es_ES
DerechosAcceso abierto (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_abf2es_ES
FuenteJournal of Dairy Science
Palabra claveMilkes_ES
Palabra claveOff-flavores_ES
Palabra claveQuantificationes_ES
Palabra claveSolid-phase microextractiones_ES
TítuloQuantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatographyes_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorVazquez-Landaverde, P.A.
AutorVelazquez, G.
AutorTorres, J.A.
AutorQian, M.C.
AutorVazquez-Landaverde, P.A.es_ES
AutorVelazquez, G.es_ES
AutorTorres, J.A.es_ES
AutorQian, M.C.es_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número11es_ES
Rango de páginas3764-3772es_ES
URL relacionadahttps://doi.org/10.3168/jds.s0022-0302(05)73062-9
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen88es_ES

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