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Detection of powerful odorants in heated milk by use of extract dilution sniffing analysis

Published online by Cambridge University Press:  01 June 2009

Luigi Moid ,
Patrick Etievant ,
Dominique Langlois ,
Jocelyne Dekimpe  and
Francesco Addeo
Luigi Moid
Affiliation:
Istituto di Industrie Agrarie, Facoltà di Agraria, Università di Napoli Federico II, I-80055 Portici, Italia
Patrick Etievant
Affiliation:
Laboratoire de Recherches sur les Arômes, Institut National de la Recherche Agronomique (INRA), 21034 Dijon, France
Dominique Langlois
Affiliation:
Laboratoire de Recherches sur les Arômes, Institut National de la Recherche Agronomique (INRA), 21034 Dijon, France
Jocelyne Dekimpe
Affiliation:
Laboratoire de Recherches sur les Arômes, Institut National de la Recherche Agronomique (INRA), 21034 Dijon, France
Francesco Addeo
Affiliation:
Istituto di Industrie Agrarie, Facoltà di Agraria, Università di Napoli Federico II, I-80055 Portici, Italia
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Summary

The 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.

Type
Original Articles
Information
Journal of Dairy Research , Volume 61 , Issue 3 , August 1994 , pp. 385 - 394
Copyright
Copyright © Proprietors of Journal of Dairy Research 1994

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