Kinetic modelling of the formation of sulphur-containing flavour components during heat-treatment of milk

Modelling heat processing of dairy products

“…The model (de Jong, 1997) is based on the correlation between protein denaturation in milk and fouling in heat exchangers that has been confirmed by many investigators (Lalande et al, 1984;Schraml and Kessler, 1996;Fryer, 1989) and demonstrates that protein/mineral fouling is a heat-induced transformation. The rate of adsorption, r F , is described by:…”

“…Depending on the actual food component, different reaction orders may be used. For heat treatment of milk, the denaturation of (whey) proteins , the formation of sulphur-containing flavours (de Wit and Nieuwenhuijse, 2008), the destruction of enzymes, such as phosphatase or plasmin (Rollema and Poll, 1986) and the reduction in nutrient content, such as thiamine (Bayoumi and Reuter, 1985), can be relevant topics depending on the required product properties. Moreover, depending on the matrix composition it may be of crucial importance to include additional parameters such as pH and water activity.…”

“…c Destruction kinetics applied from Bayoumi and Reuter (1985). d Formation kinetics applied from de Wit and Nieuwenhuijse (2008). e Formation kinetics applied from de Jong (1996).…”

Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds

“…3e, S2). Hydrogen sulphide and methanethiol, in particular, previously identified as possible dairy off-flavours (Mounchili et al, 2005), are known to be important especially for the cooked flavour of high-pasteurised and UHT milk (de Wit & Nieuwenhuijse, 2008;McGorrin, 2011), the milk used in this study. L. delbrueckii subsp.…”

Heat-induced volatiles and odour-active compounds in a model cheese

“…These compounds may form in milk powders (Ferretti & Flanagan, 1971), which have a much lower water content than the cheese matrix. The Maillard reaction applied to sulphur-containing amino acids leads to the formation of methional, methanethiol, 2-mercaptoacetaldehyde, sulphides, and thiophenes (Belitz et al, 2009;De Wit & Nieuwenhuijse, 2008;Fox & McSweeney, 1998). Thiazole and furfurylmethyldisulphide originate from thermal degradation of thiamine (Belitz et al, 2009).…”