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Volatile Flavor Compounds in Commercial Milk by Static Headspace, Purge and Trap, Solid-Phase Microextraction  

Lee, Hong-Min (Research and Development Center, Namyang Dairy Products Corporation)
Lee, Ki-Woong (Research and Development Center, Namyang Dairy Products Corporation)
Chang, Chi-Hoon (Research and Development Center, Namyang Dairy Products Corporation)
Kim, Sung-Han (Research and Development Center, Namyang Dairy Products Corporation)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.6, 2006 , pp. 738-741 More about this Journal
Abstract
Volatile flavor compounds in commercial sterilized milk were analyzed and identified by static headspace, purge-and-trap, and solid-phase microextraction (SPME) methods. About 20 volatile compounds were identified by GC/MS, and aldehydes and ketones were the most distinctive and abundant compounds. Static headspace analysis allowed the identification of only the most abundant compounds, such as acetone. Five ketones (acetone, 2-butanone, 2-pentanone, 2-heptanone, 2-nonanone), four aldehydes (2-methylbutanal, pentanal, hexanal, benzaldehyde) and dimethyl sulfide, all of which were responsible for off-flavor in milk, were found by the purge-and-trap and SPME methods. The two methods differed little in their release of these compounds, but they yielded different amounts in the extraction.
Keywords
flavor compounds; static headspace; purge and trap; solid-phase microextraction; commericial milk;
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