Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis

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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.
Original languageEnglish
JournalInternational Journal of Dairy Technology
Issue number1
Pages (from-to)34-44
Number of pages11
Publication statusPublished - 2011

ID: 32375233