Volatile Flavor Compounds in Commercial Milk by Static Headspace, Purge and Trap, Solid-Phase Microextraction

Static headspace, purge & trap 및 solid-phase microextraction을 이용한 시판우유의 휘발성 향기성분 분석

  • Lee, Hong-Min (Research and Development Center, Namyang Dairy Products Corporation) ;
  • Lee, Ki-Woong (Research and Development Center, Namyang Dairy Products Corporation) ;
  • Chang, Chi-Hoon (Research and Development Center, Namyang Dairy Products Corporation) ;
  • Kim, Sung-Han (Research and Development Center, Namyang Dairy Products Corporation)
  • 이홍민 (남양유업(주) 중앙연구소) ;
  • 이기웅 (남양유업(주) 중앙연구소) ;
  • 장치훈 (남양유업(주) 중앙연구소) ;
  • 김성한 (남양유업(주) 중앙연구소)
  • Published : 2006.12.31


Volatile flavor compounds in commercial sterilized milk were analyzed and identified by static headspace, purge-and-trap, and solid-phase microextraction (SPME) methods. About 20 volatile compounds were identified by GC/MS, and aldehydes and ketones were the most distinctive and abundant compounds. Static headspace analysis allowed the identification of only the most abundant compounds, such as acetone. Five ketones (acetone, 2-butanone, 2-pentanone, 2-heptanone, 2-nonanone), four aldehydes (2-methylbutanal, pentanal, hexanal, benzaldehyde) and dimethyl sulfide, all of which were responsible for off-flavor in milk, were found by the purge-and-trap and SPME methods. The two methods differed little in their release of these compounds, but they yielded different amounts in the extraction.


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