Stale flavour volatiles in Australian commercial UHT milk during storage
2005; Volume: 60; Issue: 3 Linguagem: Inglês
ISSN
0004-9433
AutoresMelinda L. Perkins, Anthony J. Elliott, Bruce D’Arcy, Hilton C. Deeth,
Tópico(s)Protein Hydrolysis and Bioactive Peptides
ResumoMethyl ketones, aldehydes and free saturated fatty acids were measured in the headspace of samples of two indirectly processed and two directly processed Australian commercial UHT milks during room temperature storage for 16 weeks. The analytes were isolated using headspace solid phase microextraction and analysed by gas chromatography coupled with flame ionisation detection. All methyl ketones and aldehydes increased during storage, With free saturated fatty acids exhibiting little change. On average, the total methyl ketone and aldehyde concentrations in the indirectly processed UHT milks were higher than those in the directly processed samples. A strong correlation was found between the concentration of methyl ketones and various heat indices (furosine, lactulose and undenatured whey proteins) in the milk samples.
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