| Title: | "Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS" |
| Author(s): | Yuan N; Chi X; Ye Q; Liu H; Zheng N; |
| Address: | "Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China. State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Volatile organic compounds (VOCs) make up milk flavor and are essential attributes for consumers to evaluate milk quality. In order to investigate the influence of heat treatment on the VOCs of milk, electronic nose (E-nose), electronic tongue (E-tongue) and headspace solid-phase microextraction (HS-SPME)-gas chromatography-mass spectrometry (GC-MS) technology were used to evaluate the changes in VOCs in milk during 65 degrees C heat treatment and 135 degrees C heat treatment. The E-nose revealed differences in the overall flavor of milk, and the overall flavor performance of milk after heat treatment at 65 degrees C for 30 min is similar to that of raw milk, which can maximize the preservation of the original taste of milk. However, both were significantly different to the 135 degrees C-treated milk. The E-tongue results showed that the different processing techniques significantly affected taste presentation. In terms of taste performance, the sweetness of raw milk was more prominent, the saltiness of milk treated at 65 degrees C was more prominent, and the bitterness of milk treated at 135 degrees C was more prominent. The results of HS-SPME-GC-MS showed that a total of 43 VOCs were identified in the three types of milk-5 aldehydes, 8 alcohols, 4 ketones, 3 esters, 13 acids, 8 hydrocarbons, 1 nitrogenous compound, and 1 phenol. The amount of acid compounds was dramatically reduced as the heat treatment temperature rose, while ketones, esters, and hydrocarbons were encouraged to accumulate instead. Furfural, 2-heptanone, 2-undecanone, 2-furanmethanol, pentanoic acid ethyl ester, 5-octanolide, and 4,7-dimethyl-undecane can be used as the characteristic VOCs of milk treated at 135 degrees C. Our study provides new evidence for differences in VOCs produced during milk processing and insights into quality control during milk production" |
| Keywords: | E-nose E-tongue Hs-spme-gc-ms VOCs milk; |
| Notes: | "PubMed-not-MEDLINEYuan, Ning Chi, Xuelu Ye, Qiaoyan Liu, Huimin Zheng, Nan eng 22022YFD1301003, 2022YFD1301004/National Key R&D Program of China/ CARS-36/The earmarked fund for CARS/ ASTIP-IAS12/The Agricultural Science and Technology Innovation Program/ 2022D14016/Xinjiang Tianshan Innovation Team/ 2022A02006-3-1/Xinjiang science and technology projects/ Switzerland 2023/03/12 Foods. 2023 Mar 2; 12(5):1071. doi: 10.3390/foods12051071" |
