TY - JOUR
T1 - Quantification of trace volatile sulfur compounds in milk by solid-phase microextraction and gas chromatography-pulsed flame photometric detection
AU - Vazquez-Landaverde, P. A.
AU - Torres, J. A.
AU - Qian, M. C.
N1 - Copyright:
Copyright 2017 Elsevier B.V., All rights reserved.
PY - 2006/8
Y1 - 2006/8
N2 - Volatile sulfur compounds have been reported to be responsible for the sulfurous off-flavors generated during the thermal processing of milk; however, their analysis has been a challenge due to their high reactivity, high volatility, and low sensory threshold. In this study, reactive thiols were stabilized and the volatile sulfur compounds in milk were extracted by headspace solid-phase microextraction, and analyzed by gas chromatography and pulsed-flame photometric detection. Calibration curves for 7 sulfur-containing compounds were constructed in milk by the standard addition technique. Raw, pasteurized, and UHT milk samples with various fat contents were analyzed. Compared with raw and pasteurized samples, UHT milk contained substantially higher concentrations of hydrogen sulfide, methanethiol, carbon disulfide, dimethyl trisulfide, and dimethyl sulfoxide. The high odor activity values calculated for methanethiol and dimethyl trisulfide suggested that these 2 compounds, in addition to dimethyl sulfide reported in a previous study, could be the most important contributors to the sulfurous note in UHT milk.
AB - Volatile sulfur compounds have been reported to be responsible for the sulfurous off-flavors generated during the thermal processing of milk; however, their analysis has been a challenge due to their high reactivity, high volatility, and low sensory threshold. In this study, reactive thiols were stabilized and the volatile sulfur compounds in milk were extracted by headspace solid-phase microextraction, and analyzed by gas chromatography and pulsed-flame photometric detection. Calibration curves for 7 sulfur-containing compounds were constructed in milk by the standard addition technique. Raw, pasteurized, and UHT milk samples with various fat contents were analyzed. Compared with raw and pasteurized samples, UHT milk contained substantially higher concentrations of hydrogen sulfide, methanethiol, carbon disulfide, dimethyl trisulfide, and dimethyl sulfoxide. The high odor activity values calculated for methanethiol and dimethyl trisulfide suggested that these 2 compounds, in addition to dimethyl sulfide reported in a previous study, could be the most important contributors to the sulfurous note in UHT milk.
KW - Milk off-flavor
KW - Pulsed-flame photometric detection
KW - Solid-phase microextraction
KW - Volatile sulfur
UR - http://www.scopus.com/inward/record.url?scp=33746980304&partnerID=8YFLogxK
U2 - 10.3168/jds.S0022-0302(06)72564-4
DO - 10.3168/jds.S0022-0302(06)72564-4
M3 - Artículo
C2 - 16840607
AN - SCOPUS:33746980304
SN - 0022-0302
VL - 89
SP - 2919
EP - 2927
JO - Journal of Dairy Science
JF - Journal of Dairy Science
IS - 8
ER -