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Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and correlation to sensory analysis

Hougaard, A.B.; Vestergaard, J.S.; Varming, C.; Bredie, Wender L. P. and Ipsen, R. (2011) Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and correlation to sensory analysis. International Journal of Dairy Technology, 64 (1), pp. 34-44.

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Online at: http://dx.doi.org/10.1111/j.1471-0307.2010.00641.x

Summary

Volatile compounds in skim milk and nonstandardised milk subjected to instant infusion pasteurisation at 80°C, 100°C and 120°C were compared with raw milk, high temperature short time pasteurised milk and milk pasteurised at 85°C/30 s. The composition of volatile compounds differed between infusion pasteurisation treated samples and the reference pasteurisations. The sensory properties of skim milk subjected to instant infusion pasteurisation were described by negative attributes, such as cardboard sour and plastic flavours, which are not associated normally with fresh milk. Partial least squares modelling showed good correlation between the volatile compounds and the sensory properties, indicating the predictive and possible causal importance of the volatile compounds for the sensory characteristics.


EPrint Type:Journal paper
Keywords:Milk; Instant infusion pasteurisation; Volatile compounds; Descriptive sensory analysis
Subjects: Food systems > Food security, food quality and human health
Research affiliation: Denmark > DARCOF III (2005-2010) > ORMILKQUAL - High quality organic milk
Deposited By: Larsen, Scientist Mette Krogh
ID Code:18767
Deposited On:06 May 2011 09:56
Last Modified:06 May 2011 09:56
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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