Real-time monitoring of thermal flavor generation in skim milk powder using atmospheric pressure chemical ionization mass spectrometry.
The feasibility of monitoring volatile flavor compounds formed by thermal treatment of skimmed milk powder in real time by atmospheric pressure chemical ionization mass spectrometry (APCIMS) was established. Skim milk powder samples were heated isothermally (70 to 120 degrees C) at different moisture contents (2.2 and 12.7 g water/100 g dry solids). Headspace was sampled and analyzed continuously in full scan mode (30-180 amu) by APCIMS. The identity of the volatile compounds monitored by APCIMS was confirmed by coupled GC-EI-APCIMS. The concentration measured by the APCIMS was the net effect of three processes, namely formation of the compound, partition from the skim milk powder into the gas phase, and dilution due to the headspace sampling method used. Preliminary experiments established that the technique could follow the effects of heating temperature and moisture content on the formation of selected compounds from skim milk powder.
Samworth Flavor Laboratory, Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
Jenny A
JA
Turner
Robert S T
RS
Linforth
Andrew J
AJ
Taylor
D000818:Animals; D001274:Atmospheric Pressure; D005519:Food Preservation; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D013058:Mass Spectrometry / Q000379:methods*; D008892:Milk / Q000737:chemistry*; D011208:Powders; D013649:Taste; D014835:Volatilization
D011208:Powders