Chemistry Reference
In-Depth Information
Table 14.1.
Aroma compounds identified in fluid milk
Milk (Fresh)
a
Milk (Pasteurized)
a
Milk (UHT)
a
Milk (UHT)
b
Glass bottles
Milk (UHT)
b
PE bottles
-Decalactone (1024)
-Decalactone (
>
4096)
Ethyl hexanoate
Dimethyl sulfone
2-Heptanone
-Dodecalactone (
>
4096)
Ethyl butyrate
Hexanal
2-Nonanone
Vanillin (128)
Dimethyl sulfone
Nonanal
2-Undecanone
-(Z)-6-dodecenolactone (128)
Vanillin (256)
Nonanal
1-Octen-3-ol
-Decalactone
-Dodecalactone (128)
(Z)-4-Heptenal (64)
1-Octen-3-ol
Indole
2-Tridecanone
trans-4,5-epoxy-(E)-2-decenal (128)
3-(Methylthio) propanal (64)
Indole
Benzothizole
Dimethyl sulfone
-Octalactone (128)
Hexanoic acid (64)
-Decalactone
Benzothiazole
2-Acetyl-2-thiazoline (64)
-Octalactone (64)
2-Tridecanone
Hexanal
3-(Methylthio) propanal (64)
trans-4,5-epoxy-(E)-2-decenal (64)
Indole
2-Acetyl-1-pyrroline (64)
-Nonalactone (64)
-Nonalactone (64)
-(Z)-6-Dodecenolactone (64)
a
Raw, pasteurized and ultra-high temperature (UHT) treated milks analysed by gas chromatography-olfactometry/aroma extract dilution analysis/GC-mass spectrometry
(GCO/AEDA/GC-MS) (Moio et al., 1994).
b
UHT treated milks stored in glass and polyethylene (PE) bottles analysed by GCO/AEDA/GC-MS (Czerny and Schieberle, 2007). Values in parenthesis represent flavour
dilution factors
