Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk
In this study, raw milk was collected from three different grades of pastures and processed by pasteurization, blending and ultra-high temperature sterilization (UHT) in a factory production line with a feed size of 10 tons. Additionally, all samples (from raw milk to UHT milk samples) were analyzed...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009714 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1823856752708288512 |
|---|---|
| author | Lixiang Lan Weizhe Wang Yufang Su Hongyan Xu Jiyu Han Xuelu Chi Yanmei Xi Baoguo Sun Nasi Ai |
| author_facet | Lixiang Lan Weizhe Wang Yufang Su Hongyan Xu Jiyu Han Xuelu Chi Yanmei Xi Baoguo Sun Nasi Ai |
| author_sort | Lixiang Lan |
| collection | DOAJ |
| description | In this study, raw milk was collected from three different grades of pastures and processed by pasteurization, blending and ultra-high temperature sterilization (UHT) in a factory production line with a feed size of 10 tons. Additionally, all samples (from raw milk to UHT milk samples) were analyzed by E-nose and GC–MS. Key flavor compounds such as 2-heptanone, hexanal, nonanal, 3-methyl-butanal, and dimethyl sulfide were found. The results showed that the pastures with higher grades could help to improve the quality of milk flavor, and the heat treatment had a significant impact on the milk flavor profile. The pasteurization was effective in eliminating undesirable flavors such as hexanal (ROAV>1) resulting from the oxidation of raw milk fat, whereas the ultra-high temperature sterilization exacerbated the oxidation of milk fat that led to the massive production of ketones such as 2-heptanone (0.9 < ROAV<1.3), which contributed to undesirable milk flavors. |
| format | Article |
| id | doaj-art-8e161ffdfe7746f4b09345ab54bda557 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-8e161ffdfe7746f4b09345ab54bda5572025-02-12T05:31:53ZengElsevierFood Chemistry: X2590-15752025-01-0125102083Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milkLixiang Lan0Weizhe Wang1Yufang Su2Hongyan Xu3Jiyu Han4Xuelu Chi5Yanmei Xi6Baoguo Sun7Nasi Ai8Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, PR ChinaKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, PR ChinaNational Center of Technology Innovation for Dairy, Hohhot 010110, PR China; Inner Mongolia Yili Industrial Group Co., Ltd., Hohhot 010110, PR ChinaInner Mongolia Yili Industrial Group Co., Ltd., Hohhot 010110, PR ChinaInner Mongolia Yili Industrial Group Co., Ltd., Hohhot 010110, PR ChinaKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, PR ChinaKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, PR ChinaKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, PR ChinaKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, PR China; Corresponding author.In this study, raw milk was collected from three different grades of pastures and processed by pasteurization, blending and ultra-high temperature sterilization (UHT) in a factory production line with a feed size of 10 tons. Additionally, all samples (from raw milk to UHT milk samples) were analyzed by E-nose and GC–MS. Key flavor compounds such as 2-heptanone, hexanal, nonanal, 3-methyl-butanal, and dimethyl sulfide were found. The results showed that the pastures with higher grades could help to improve the quality of milk flavor, and the heat treatment had a significant impact on the milk flavor profile. The pasteurization was effective in eliminating undesirable flavors such as hexanal (ROAV>1) resulting from the oxidation of raw milk fat, whereas the ultra-high temperature sterilization exacerbated the oxidation of milk fat that led to the massive production of ketones such as 2-heptanone (0.9 < ROAV<1.3), which contributed to undesirable milk flavors.http://www.sciencedirect.com/science/article/pii/S2590157524009714PastureMilkVolatile componentsGC–MSFlavor |
| spellingShingle | Lixiang Lan Weizhe Wang Yufang Su Hongyan Xu Jiyu Han Xuelu Chi Yanmei Xi Baoguo Sun Nasi Ai Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk Food Chemistry: X Pasture Milk Volatile components GC–MS Flavor |
| title | Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk |
| title_full | Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk |
| title_fullStr | Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk |
| title_full_unstemmed | Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk |
| title_short | Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk |
| title_sort | exploration of milk flavor from the perspective of raw milk pasteurized milk and uht milk |
| topic | Pasture Milk Volatile components GC–MS Flavor |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009714 |
| work_keys_str_mv | AT lixianglan explorationofmilkflavorfromtheperspectiveofrawmilkpasteurizedmilkanduhtmilk AT weizhewang explorationofmilkflavorfromtheperspectiveofrawmilkpasteurizedmilkanduhtmilk AT yufangsu explorationofmilkflavorfromtheperspectiveofrawmilkpasteurizedmilkanduhtmilk AT hongyanxu explorationofmilkflavorfromtheperspectiveofrawmilkpasteurizedmilkanduhtmilk AT jiyuhan explorationofmilkflavorfromtheperspectiveofrawmilkpasteurizedmilkanduhtmilk AT xueluchi explorationofmilkflavorfromtheperspectiveofrawmilkpasteurizedmilkanduhtmilk AT yanmeixi explorationofmilkflavorfromtheperspectiveofrawmilkpasteurizedmilkanduhtmilk AT baoguosun explorationofmilkflavorfromtheperspectiveofrawmilkpasteurizedmilkanduhtmilk AT nasiai explorationofmilkflavorfromtheperspectiveofrawmilkpasteurizedmilkanduhtmilk |