Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography.

@article{VazquezLandaverde2005QuantitativeDO,
  title={Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography.},
  author={Pedro A Vazquez-Landaverde and G Llamosa G Vel{\'a}zquez and Jose A. Torres and Michael C. Qian},
  journal={Journal of dairy science},
  year={2005},
  volume={88 11},
  pages={3764-72}
}
Many volatile compounds generated during the thermal processing of milk have been associated with cooked, stale, and sulfurous notes in milk and are considered as off-flavor by most consumers. A headspace solid-phase microextraction (HS-SPME)/gas chromatographic technique for the quantitative analysis of thermally derived off-flavor compounds was developed in this study. The extraction temperature, time, and sample amount were optimized using a randomized 2(3) central composite rotatable design… CONTINUE READING