Changes in flavour and volatile components during storage of whole and skimmed UHT milk
Changes in flavour and volatile components during storage of whole and skimmed UHT milk
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DOI：
10.1016/s0308-8146(00)00203-x
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发表时间：
2001-01-01
期刊：
影响因子：
8.8
通讯作者：
Martínez-Castro, I
中科院分区：
文献类型：
--
作者：
Valero, E;Villamiel, M;Martínez-Castro, I
六批经过直接处理的商用 UHT 牛奶、三批全脂牛奶和另外三批脱脂牛奶，在 25+/-2 摄氏度下储存 4 个月。对每月打开的包装进行非酪蛋白氮 (NCN) 和感官分析。使用与 GC-MS 仪器在线连接的吹扫捕集浓缩器，每 15 天分析一次挥发性成分。储存期间NCN增加；脱脂奶样品的增幅更大。尽管两组的分数在第三个月都有所下降，但整个样本的感官特征稍好一些。全脂牛奶中约 40 种挥发性成分的定量显示，直到 90 天（西班牙的法定保质期）才发生变化；主要变化是甲基酮的增加。储存 65 天后，脱脂样品中出现新成分；它们可能与蛋白水解和美拉德反应有关。这与脱脂牛奶样品中较差的感官质量一致。 (C) 2000 Elsevier Science Ltd. 保留所有权利。
Six batches of commercial UHT milk, submitted to direct treatment, three whole and the other three skimmed milk, were stored at 25+/-2 degreesC for 4 months. Non-casein nitrogen (NCN) and sensorial analysis were carried out on packs opened every month. Volatile composition was analysed every 15 days, using a purge-and-trap concentrator coupled on-line to a GC-MS instrument. NCN increased during storage; the increase was greater in skimmed milk samples. Sensory characteristics were slightly better in the whole samples, although the scores decreased for both groups in the third month. Quantification of about 40 volatile components in whole milks showed no changes until 90 days (the legal shelf-life in Spain); the main change was the increase of methyl ketones. New components appeared in skimmed samples after 65 days storage; they could be related to both proteolysis and Maillard reaction. This is consistent with the poorer sensory quality found in skimmed milk samples. (C) 2000 Elsevier Science Ltd. All rights reserved.