1978
DOI: 10.1017/s0022029900016617
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Chemical analysis of flavour volatiles in heat-treated milks

Abstract: The effect of heat treatment of milk on low molecular weight, volatile compounds was studied in order to relate changes in the flavour of milks to changes in chemical composition. Milks were heat treated in a UHT plant for 3 or 90 s at 140 °C and stored at ambient temperature for periods up to 112 d. Volatile compounds in raw milk and in heated milks were isolated by a low temperature spray distillation technique and identified using gas chromatography and mass spectrometry. Cabbagey defects in heated milks ar… Show more

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Cited by 42 publications
(23 citation statements)
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“…When heat is applied to milk, volatile sulfide compounds are formed to generate the cooked flavor as a off-flavor as some sulfur-containing amino acids liberate the sulfhydry groups (Jaddou and Pavey, 1978). When milk proteins are contacted to heat, it tends to cause a structural change, exposed the inside SH groups to the outside, therefore the amounts of SH group is consequently influenced by the time and the temperature applied, composition of raw milk, initial acidity, oxygen content, and storage conditions (Klostermeyer, 1976).…”
Section: Measurement Of Sulfhydryl Groupmentioning
confidence: 99%
“…When heat is applied to milk, volatile sulfide compounds are formed to generate the cooked flavor as a off-flavor as some sulfur-containing amino acids liberate the sulfhydry groups (Jaddou and Pavey, 1978). When milk proteins are contacted to heat, it tends to cause a structural change, exposed the inside SH groups to the outside, therefore the amounts of SH group is consequently influenced by the time and the temperature applied, composition of raw milk, initial acidity, oxygen content, and storage conditions (Klostermeyer, 1976).…”
Section: Measurement Of Sulfhydryl Groupmentioning
confidence: 99%
“…These observations have allowed Jaddou et al (1978) to explain the latter astringency by a physical reason. Although this milk was free of astringency du ring the first several weeks of storage, it did show signs of gelation after 2 months, implying changes in its colloidal structure.…”
Section: Hea~astringencyandheatrreatmenoementioning
confidence: 92%
“…There is evidence that carbonyl intermediates of the Maillard reaction may react with sulphur compounds released in heated milk, leading to a decrease in the latter as the intensity of heat treatment is increased (Jaddou et al, 1978). It appears that oxygen may also play a role in this process (Calvo and de la Hoz, 1992).…”
Section: Formation Of Low Molecular Weight Maillard Products In Dairymentioning
confidence: 99%