2020 Volume 67 Issue 7 Pages 230-235
Sensory properties of commercial milk samples treated with different pasteurization conditions were investigated. The flavors of Low Temperature Long Time (LTLT) and High Temperature Short Time (HTST) milk samples were found to be closer to that of raw milk than Ultra High Temperature (UHT) milk. The characteristic volatile compounds of LTLT and UHT milk samples were investigated using gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA). trans-4,5-Epoxy-(E)-2-decenal, which has a fruity and sweet aroma, and sotolon, which has a caramel-like aroma were found to contribute to the aroma attributes of LTLT and UHT milk, respectively. Notably, the addition of trans-4,5-epoxy-(E)-2-decenal to UHT milk resulted in its sensory properties becoming similar to those of LTLT milk by reducing the aroma attribute of cooked flavor.
