Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis
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Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis. / Hougaard, Anni Bygvrå; Vestergaard, Jannie Steensig; Varming, Camilla; Bredie, Wender Laurentius Petrus; Ipsen, Richard.
I: International Journal of Dairy Technology, Bind 64, Nr. 1, 2011, s. 34-44.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis
AU - Hougaard, Anni Bygvrå
AU - Vestergaard, Jannie Steensig
AU - Varming, Camilla
AU - Bredie, Wender Laurentius Petrus
AU - Ipsen, Richard
PY - 2011
Y1 - 2011
N2 - Volatile compounds in skim milk and nonstandardised milk subjected to instant infusion pasteurisation at 80°C, 100°C and 120°C were compared with raw milk, high temperature short time pasteurised milk and milk pasteurised at 85°C/30 s. The composition of volatile compounds differed between infusion pasteurisation treated samples and the reference pasteurisations. The sensory properties of skim milk subjected to instant infusion pasteurisation were described by negative attributes, such as cardboard sour and plastic flavours, which are not associated normally with fresh milk. Partial least squares modelling showed good correlation between the volatile compounds and the sensory properties, indicating the predictive and possible causal importance of the volatile compounds for the sensory characteristics.
AB - Volatile compounds in skim milk and nonstandardised milk subjected to instant infusion pasteurisation at 80°C, 100°C and 120°C were compared with raw milk, high temperature short time pasteurised milk and milk pasteurised at 85°C/30 s. The composition of volatile compounds differed between infusion pasteurisation treated samples and the reference pasteurisations. The sensory properties of skim milk subjected to instant infusion pasteurisation were described by negative attributes, such as cardboard sour and plastic flavours, which are not associated normally with fresh milk. Partial least squares modelling showed good correlation between the volatile compounds and the sensory properties, indicating the predictive and possible causal importance of the volatile compounds for the sensory characteristics.
U2 - 10.1111/j.1471-0307.2010.00641.x
DO - 10.1111/j.1471-0307.2010.00641.x
M3 - Journal article
VL - 64
SP - 34
EP - 44
JO - International Journal of Dairy Technology
JF - International Journal of Dairy Technology
SN - 1364-727X
IS - 1
ER -
ID: 32375233