Flavor threshold for acetaldehyde in milk, chocolate milk, and spring water using solid phase microextraction gas chromatography for quantification.

@article{Aardt2001FlavorTF,
  title={Flavor threshold for acetaldehyde in milk, chocolate milk, and spring water using solid phase microextraction gas chromatography for quantification.},
  author={Marleen van Aardt and Susan Ellen Duncan and Duncan Bourne and Joseph E. Marcy and Timothy E Long and Cameron R Hackney and Cheryl L Heisey},
  journal={Journal of agricultural and food chemistry},
  year={2001},
  volume={49 3},
  pages={1377-81}
}
The detection threshold of acetaldehyde was determined on whole, lowfat, and nonfat milks, chocolate-flavored milk, and spring water. Knowledge of the acetaldehyde threshold is important because acetaldehyde forms in milk during storage as a result of light oxidation. It is also a degradation product of poly(ethylene terephthalate) during melt processing, a relatively new packaging choice for milk and water. There was no significant difference in the acetaldehyde threshold in milk of various… CONTINUE READING