Monitoring photooxidation-induced dynamic changes in the volatile composition of extended shelf life bovine milk by PTR-MS

被引：24

作者：

Beauchamp, Jonathan ^{[1
]}

Zardin, Erika ^{[1
,2
]}

Silcock, Patrick ^{[3
]}

Bremer, Phil J. ^{[3
]}

机构：

[1] Fraunhofer Inst Proc Engn & Packaging IVV, Dept Sensory Analyt, Freising Weihenstephan, Germany

[2] Univ Erlangen Nurnberg, Emil Fischer Ctr, Dept Chem & Pharm, D-91054 Erlangen, Germany

[3] Univ Otago, Dept Food Sci, Dunedin, New Zealand

来源：

JOURNAL OF MASS SPECTROMETRY | 2014年 / 49卷 / 09期

关键词：

PTR-MS; ESL milk; photooxidation; VOCs; off-flavour; SOLID-PHASE MICROEXTRACTION; LACTIC-ACID FERMENTATION; FLAVOR COMPOUNDS; GAS-CHROMATOGRAPHY; MASS-SPECTROMETRY; OFF-FLAVOR; EVOLUTION; STORAGE; WHOLE;

D O I：

10.1002/jms.3430

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Exposure of milk to light leads to photooxidation and the development of off-flavours. To follow these reactions, semi-skimmed (1.5% fat) and whole (3.8% fat) extended shelf life (ESL) bovine milk samples were exposed to fluorescent light for up to 20h at room temperature, and the volatiles in the samples' headspace were measured in real time using proton-transfer-reaction mass spectrometry (PTR-MS). Compounds tentatively identified as methanethiol, acetone/propanal, pentanal/octanal/nonanal/1-octen-3-ol, hexanal, diacetyl, dimethyl disulphide, heptanal and benzaldehyde displayed dynamic release profiles relating to the changes occurring in milk upon exposure to light. Copyright (c) 2014 John Wiley & Sons, Ltd.

引用

页码：952 / 958

页数：7

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