Classification of pasteurized milk using principal component similarity analysis of off-flavours

This research was undertaken because of the need to develop an objective me thod for detection of off-flavours in milk. Pasteurized milk was treated to develop different intensities of off-flavour (light-induced, oxidized, coo ked and heated). The samples were analyzed with a low cost dynamic headspac e gas chromatograph and by sensory evaluation. Gas chromatographic analysis was more effective than sensory evaluation as a means of distinguishing mi lk samples with various treatments. A new technique, principal component si milarity analysis, differentiated milk more clearly than principal componen t analysis. (C) 1999 Canadian Institute of Food Science and Technology. Pub lished by Elsevier Science Ltd. All rights reserved.