Effect of High-Pressure-Moderate-Temperature Processing on the Volatile Profile of Milk
2006
The effects of high hydrostatic pressure on volatile generation in milk were investigated in this study. Raw milk samples were treated under different pressures (482, 586, and 620 MPa), temperatures (25 and 60 °C), and holding times (1, 3, and 5 min). Samples submitted to heat treatments alone (25, 60, and 80 °C for 1, 3, and 5 min) were used for comparison. Trace volatile sulfur compounds were analyzed using solid-phase microextraction (SPME) and gas chromatography (GC) with pulsed-flame photometric detection (PFPD), whereas the rest of the volatile compounds were analyzed using SPME-GC with flame ionization detection (FID). Multivariate analysis of variance (MANOVA) and principal component analysis (PCA) were used to study the effect of pressure, temperature, and time on volatile generation. Relative concentration increases of 27 selected volatile compounds were compared to an untreated sample. It was found that pressure, temperature, and time, as well as their interactions, all had significant effects ...
Keywords:
- Correction
- Source
- Cite
- Save
- Machine Reading By IdeaReader
34
References
56
Citations
NaN
KQI