6533b833fe1ef96bd129ba1d
RESEARCH PRODUCT
Detection of powerful odorants in heated milk by use of extract dilution sniffing analysis
Dominique LangloisPatrick EtiévantJocelyne DekimpeFrancesco AddeoLuigi Moidsubject
[SDV.SA]Life Sciences [q-bio]/Agricultural sciencesNonanalPasteurizationHexanallaw.inventionchemistry.chemical_compound0404 agricultural biotechnologylawFood scienceAromaComputingMilieux_MISCELLANEOUS[SDV.SA] Life Sciences [q-bio]/Agricultural sciencesbiology0402 animal and dairy scienceEthyl hexanoate04 agricultural and veterinary sciencesGeneral MedicineRaw milkbiology.organism_classification040401 food science040201 dairy & animal scienceHeptanalchemistryOdorAnimal Science and ZoologyFood Sciencedescription
SummaryThe odour impact compounds of raw, pasteurized and UHT bovine milk were investigated using vacuum extraction and extract dilution sniffing analysis using CharmAnalysis™. Fifteen odour peaks with Charm values between 10 and 3443 were detected. Of these peaks, twelve were identified as hexanal, ethyl butanoate, 2-heptanone, heptanal, dimethyl sulphone, l-octen-3-ol, ethyl hexanoate, 2-nonanone, nonanal, benzothiazole, 2-undecanone, indole and one as a mixture of 2-tridecanone and δ-decalactone. Dimethyl sulphone, indole and one unknown compound (retention index 1154) were the only ones detected as odour impact compounds in all three types of milk. Ethyl butanoate and ethyl hexanoate were found as powerful odorants only in raw milk. A further predominant odorant for this milk was dimethyl sulphone, which was the most important odorant in pasteurized milk. 2-Hexanone and 2-nonanone were identified as the most intense volatile flavour compounds of UHT milk. The powerful odorants described can be used as indicators of the aroma quality of heated milk.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1994-08-01 |