Gas chromatographic analysis of volatile sulfur compounds from heated milk using static headspace sampling

An investigation was conducted to test the feasibility of using gas chromatography with static headspace sampling as an objective tool to measure milk flavor quality. Heated milk off-flavor was chosen for study. Different strategies were tried for increasing the sensitivity of a commercially availab...

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Bibliographic Details
Published in:Journal of dairy science 1992-08, Vol.75 (8), p.2098-2104
Main Authors: Christensen, K.R. (University of Minnesota, St. Paul), Reineccius, G.A
Format: Article
Language:English
Subjects:
ANALISIS ORGANOLEPTICO
ANALYSE ORGANOLEPTIQUE
Animals
AROMA
AZUFRE
Biological and medical sciences
CHROMATOGRAPHIE EN PHASE GAZEUSE
Chromatography, Gas - methods
COMPOSE VOLATIL
COMPUESTO VOLATIL
CROMATOGRAFIA DE GASES
FLAVEUR
Food industries
Fundamental and applied biological sciences. Psychology
Hot Temperature
Hydrogen Sulfide - analysis
LAIT
LECHE
Milk - analysis
Milk and cheese industries. Ice creams
MUTAGENE
MUTAGENOS
Quality Control
SOUFRE
Sulfides - analysis
Sulfur - analysis
SULFURE
SULFURE D'HYDROGENE
SULFURO DE HIDROGENO
SULFUROS
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
Volatilization
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Summary:An investigation was conducted to test the feasibility of using gas chromatography with static headspace sampling as an objective tool to measure milk flavor quality. Heated milk off-flavor was chosen for study. Different strategies were tried for increasing the sensitivity of a commercially available headspace method, including salting out with sodium sulfate, cryofocusing during injection, and applying backpressure to the sampling loop. With the aid of a sulfur-specific detector. The resulting system was sufficiently sensitive to detect the sulfur volatiles, H2S and dimethyl sulfide, at the concentrations found in pasteurized skim milk. Milk that was heated to varying degrees was analyzed, and the analytical results were compared with the intensity of heated flavor as determined by a sensory panel. For skim milk, correlations were moderately strong: Spearman's correlation coefficients for H2S and dimethyl sulfide were 0.75 and 0.60, respectively. Correlations were weak for whole milk
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(92)77968-5