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Analysis of Volatile Flavor Compounds in Cow's Milk by Purge & Trap Method  

Jun Jang-Young (Research and Development Center, Namyang Dairy Products Corporation)
Kim Sung-Han (Research and Development Center, Namyang Dairy Products Corporation)
Kwak Byung-Man (Research and Development Center, Namyang Dairy Products Corporation)
Ahn Jang-Hyuk (Research and Development Center, Namyang Dairy Products Corporation)
Kong Un-Young (Research and Development Center, Namyang Dairy Products Corporation)
Publication Information
Food Science of Animal Resources / v.25, no.1, 2005 , pp. 78-83 More about this Journal
Abstract
Purge & Trap method was applied to perform more simple and rapid detection for analysis of volatile flavor compounds in milk. Maximal sampling of 30 mL milk for glass flask sparger was treated by He gas purging for 2 hours. Reported major volatile compounds were detected by GC-MS after 2 hours absorption and desorbed from Purge & Trap equipped with Tenax trap. Volatile flavor compounds were analyzed by Purge & Trap and GC-MS to investigate the changes of flavor components in milk between raw and deodorized milk. Fourteen volatile compounds including acetaldehyde, ethanol, 2-propanone, dimethyl sulfide, isobutanal, 3-methyl 2-butanone, 2-butanone, 3-methyl butanal, pentanal, 3-hydroxy-2-butanone, methyl disulfide, hexanal, and 2 others were detected. Six compounds such as ethanol, dimethyl sulfide, pentanal, 3-hydroxy-2-butanone, and methyl disulfide were completely eliminated after deodorization treatment. Four compounds such as 3-methyl 2-butanone, 2-butanone, 3-methyl butanal, and an unknown compound 81 (M/sup +/) were also decreased after raw milk was deodorized. The other four compounds such as acetaldehyde, 2-propanone, hexanal, and an unknown compound (M/sup +/) were not decreased.
Keywords
milk; flavor; volatile compounds; dimethyl sulfide; purge & trap; GC-MS;
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