DETECTION OF POWERFUL ODORANTS IN HEATED MILK BY USE OF EXTRACT DILUTION SNIFFING ANALYSIS

The odour impact compounds of raw, pasteurized and UHT bovine milk wer e investigated using vacuum extraction and extract dilution sniffing a nalysis using CharmAnalysis (TM). Fifteen odour peaks with Charm value s between 10 and 3443 were detected. Of these peaks, twelve were ident ified as hexanal, ethyl butanoate, 2-heptanone, heptanal, dimethyl sul phone, 1-octen-3-ol; ethyl hexanoate, 2-nonanone, nonanal, benzothiazo le, 2-undecanone, indole and one as a mixture of 2-tridecanone and del ta-decalactone. Dimethyl sulphone, indole and one unknown compound (re tention index 1154) were the only ones detected as odour impact compou nds in all three types of milk. Ethyl butanoate and ethyl hexanoate we re found as powerful odorants only in raw milk. A further predominant odorant for this milk was dimethyl sulphone, which was the most import ant odorant in pasteurized milli. 2-Hexanone and 2-nonanone were ident ified as the most intense volatile flavour compounds of UHT milk. The powerful odorants described can be used as indicators of the aroma qua lity of heated milk.