Quantification of volatile flavor compounds in off-flavor and commercial reduced-fat milk samples

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dc.contributor.author Francis, L.L.
dc.contributor.author Lee, J.
dc.contributor.author Chambers, Delores H.
dc.contributor.author Jeon, I.J.
dc.contributor.author Simmons, S.R.
dc.contributor.author Schmidt, Karen A.
dc.date.accessioned 2010-12-01T22:11:20Z
dc.date.available 2010-12-01T22:11:20Z
dc.date.issued 2010-12-01
dc.identifier.uri http://hdl.handle.net/2097/6702
dc.description.abstract Various chemical compounds contribute to the naturally pleasant flavor of milk. Over time, however, and with unwanted chemical reactions, loss of flavor is inevitable. This study was conducted to identify and quantify volatile flavor compounds associated with off-flavored and commercial reduced-fat milk products. Fresh milk was used for the preparation of altered milk samples having off-flavors such as “light-oxidized” and “high-acid.” Milk lacking freshness (i.e., milk produced two weeks before sampling and maintained at 40oF in the dark) also was compared with fresh unaltered milk and two commercial milk samples. For headspace analysis, milk samples were subjected to SPME-GC for volatile compound identification. In addition, the composition and aerobic and coliform microbial counts for all milk samples were analyzed. The milk samples did not differ in the concentrations of volatile flavor constituents. When comparing “light-oxidized” milk samples (200 lx exposure for 1 or 3 hr), 2-butanone and pentanal concentrations tended to increase as light exposure time increased. All milk samples had similar fat and total solids contents. “High-acid” milk had a greater total aerobic microbe count than the other milk samples. Fresh milk had a greater octanal concentration than the offflavored reduced-fat milk samples did. This might indicate that octanal is an important contributor to fresh milk flavor and deserves further study. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Dairy Day, 2004 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 05-112-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 941 en_US
dc.subject Dairy en_US
dc.subject Milk en_US
dc.subject Flavor en_US
dc.subject Compounds en_US
dc.subject GC Analysis en_US
dc.title Quantification of volatile flavor compounds in off-flavor and commercial reduced-fat milk samples en_US
dc.type Conference paper en_US
dc.date.published 2004 en_US
dc.citation.epage 9 en_US
dc.citation.spage 3 en_US
dc.description.conference Dairy Day, 2004, Kansas State University, Manhattan, KS, 2004
dc.contributor.authoreid kschmidt en_US

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