title: Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing.
abstract: Effects of pulsed electric field (PEF) treatments on the volatile profiles of milk were studied and compared with pasteurized treatment of high temperature short time (HTST) (75 °C, 15 s). Volatile compounds were extracted by solid-phase micro-extraction (SPME) and identified by gas chromatography/mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). A total of 37 volatile compounds were determined by GC-MS, and 19 volatile compounds were considered to be major contributors to the characteristic flavor of milk samples. PEF treatment resulted in an increase in aldehydes. Milk treated with PEF at 30 kV/cm showed the highest content of pentanal, hexanal, and nonanal, while heptanal and decanal contents were lower than in pasteurized milk, but higher than in raw milk. All the methyl ketones detected in PEF milk were lower than in pasteurized milk. No significant differences in acids (acetic acid, butanoic acid, hexanoic acid, octanoic acid, and decanoic acid), lactones, and alcohols were observed between pasteurized and PEF-treated samples; however, 2(5H)-furanone was only detected in PEF-treated milk. Although GC-MS results showed that there were some volatile differences between pasteurized and PEF-treated milk, GC-O data showed no significant difference between the 2 samples.
authors.affiliation: State Key Lab. of Food Science & Technology and School of Food Science and Technology, Jiangnan Univ., Nr 1800, Lihu Rd., Wuxi 214122, China.
authors.forename: Sha
authors.initials: S
authors.lastname: Zhang
authors.forename: Ruijin
authors.initials: R
authors.lastname: Yang
authors.forename: Wei
authors.initials: W
authors.lastname: Zhao
authors.forename: Xiao
authors.initials: X
authors.lastname: Hua
authors.forename: Wenbin
authors.initials: W
authors.lastname: Zhang
authors.forename: Zhong
authors.initials: Z
authors.lastname: Zhang
mesh_terms: D000447:Aldehydes / Q000032:analysis / Q000302:isolation & purification; D000818:Animals; D004203:Disinfection / Q000379:methods*; D055664:Electrochemical Techniques; D005410:Flame Ionization; D005519:Food Preservation / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D006801:Humans; D007659:Ketones / Q000032:analysis / Q000302:isolation & purification; D008892:Milk / Q000737:chemistry*; D009812:Odorants; D052617:Solid Phase Microextraction; D013649:Taste; D013997:Time Factors; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000302:isolation & purification
chemical_list: D000447:Aldehydes; D007659:Ketones; D055549:Volatile Organic Compounds