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Influence of Pulsed Electric Field Treatments on the Volatile Compounds of Milk in Comparison with Pasteurized Processing
Author(s) -
Zhang Sha,
Yang Ruijin,
Zhao Wei,
Hua Xiao,
Zhang Wenbin,
Zhang Zhong
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.01916.x
Subject(s) - pasteurization , chemistry , decanal , hexanal , nonanal , hexanoic acid , food science , decanoic acid , flavor , octanal , chromatography , heptanal , acetic acid , gas chromatography , dimethyl trisulfide , solid phase microextraction , aroma , gas chromatography–mass spectrometry , mass spectrometry , dimethyl disulfide , organic chemistry , aldehyde , sulfur , catalysis
Effects of pulsed electric field (PEF) treatments on the volatile profiles of milk were studied and compared with pasteurized treatment of high temperature short time (HTST) (75 °C, 15 s). Volatile compounds were extracted by solid‐phase micro‐extraction (SPME) and identified by gas chromatography/mass spectrometry (GC‐MS) and gas chromatography‐olfactometry (GC‐O). A total of 37 volatile compounds were determined by GC‐MS, and 19 volatile compounds were considered to be major contributors to the characteristic flavor of milk samples. PEF treatment resulted in an increase in aldehydes. Milk treated with PEF at 30 kV/cm showed the highest content of pentanal, hexanal, and nonanal, while heptanal and decanal contents were lower than in pasteurized milk, but higher than in raw milk. All the methyl ketones detected in PEF milk were lower than in pasteurized milk. No significant differences in acids (acetic acid, butanoic acid, hexanoic acid, octanoic acid, and decanoic acid), lactones, and alcohols were observed between pasteurized and PEF‐treated samples; however, 2(5H)‐furanone was only detected in PEF‐treated milk. Although GC‐MS results showed that there were some volatile differences between pasteurized and PEF‐treated milk, GC‐O data showed no significant difference between the 2 samples.