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

Anni Bygvrå Hougaard; Jannie Steensig Vestergaard; Camilla Varming; Wender Laurentius Petrus Bredie; Richard Ipsen

doi:10.1111/j.1471-0307.2010.00641.x

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

Anni Bygvrå Hougaard, Jannie Steensig Vestergaard, Camilla Varming, Wender Laurentius Petrus Bredie, Richard Ipsen

23 Citations (Scopus)

Abstract

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/30s. 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 language	English
Journal	International Journal of Dairy Technology
Volume	64
Issue number	1
Pages (from-to)	34-44
Number of pages	11
ISSN	1364-727X
DOIs	https://doi.org/10.1111/j.1471-0307.2010.00641.x
Publication status	Published - Feb 2011

Access to Document

10.1111/j.1471-0307.2010.00641.x

https://onlinelibrary.wiley.com/doi/pdfdirect/10.1111/j.1471-0307.2010.00641.x

Cite this

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 et al.
In: International Journal of Dairy Technology, Vol. 64, No. 1, 02.2011, p. 34-44.

Research output: Contribution to journal › Journal article › Research › peer-review

@article{5a94a5066bdb44fbba3635a5cee73508,

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

abstract = "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/30s. 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.",

author = "Hougaard, {Anni Bygvr{\aa}} and Vestergaard, {Jannie Steensig} and Camilla Varming and Bredie, {Wender Laurentius Petrus} and Richard Ipsen",

year = "2011",

month = feb,

doi = "10.1111/j.1471-0307.2010.00641.x",

language = "English",

volume = "64",

pages = "34--44",

journal = "International Journal of Dairy Technology",

issn = "1364-727X",

publisher = "Wiley-Blackwell",

number = "1",

}

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 - 2011/2

Y1 - 2011/2

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/30s. 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/30s. 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

SN - 1364-727X

VL - 64

SP - 34

EP - 44

JO - International Journal of Dairy Technology

JF - International Journal of Dairy Technology

IS - 1

ER -

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

Abstract

Access to Document

Fingerprint

Cite this