Aroma Compounds of Fresh Milk from New Zealand Cows Fed Different Diets

Volatile compounds were extracted from fresh milk produced by New Zealand cows using the newly developed solvent-assisted flavor evaporation (SAFE) technique. The two samples that were used came from cows that had been fed on different diets and represented the considerably different flavors of Nort...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2001-10, Vol.49 (10), p.4825-4832
Main Author: Bendall, Justin G
Format: Article
Language:English
Subjects:
alpha-Linolenic Acid - analysis
Animals
Biological and medical sciences
Cattle
Chromatography, Gas - methods
Diacetyl - analysis
Diet
Fatty Acids - analysis
Female
Food industries
Fundamental and applied biological sciences. Psychology
Lactones - analysis
Milk - chemistry
Milk and cheese industries. Ice creams
New Zealand
Nitrogen - analysis
Odorants
Phenols - analysis
Phytol - analysis
Sulfur - analysis
Terpenes - analysis
Volatilization
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Summary:Volatile compounds were extracted from fresh milk produced by New Zealand cows using the newly developed solvent-assisted flavor evaporation (SAFE) technique. The two samples that were used came from cows that had been fed on different diets and represented the considerably different flavors of Northern hemisphere and New Zealand milk. Using gas chromatography−olfactometry (GC−O), 71 aroma compounds were found from the milk extracts, 66 of which were identified. Nearly all of the aroma compounds were common to both extracts, despite the two milk samples having quite different flavors. Only one compound, γ-12:2 lactone, was significantly odor-active for the extract of milk from cows fed a supplement diet, but was not found for the extract of milk from cows fed a pasture diet. Thus, differences in milk flavor are primarily caused by concentration differences of a common set of flavor compounds, rather than by the occurrence of compounds uniquely associated with a particular feed. Keywords: Milk; gas chromatography−olfactometry; aroma compounds; γ-12:2 lactone
ISSN:0021-8561
1520-5118
DOI:10.1021/jf010334n