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Quantification of trace volatile sulfur compounds in milk by solid-phase microextraction and gas chromatography-pulsed flame photometric detection.
J Dairy Sci. 2006 Aug; 89(8):2919-27.JD

Abstract

Volatile sulfur compounds have been reported to be responsible for the sulfurous off-flavors generated during the thermal processing of milk; however, their analysis has been a challenge due to their high reactivity, high volatility, and low sensory threshold. In this study, reactive thiols were stabilized and the volatile sulfur compounds in milk were extracted by headspace solid-phase microextraction, and analyzed by gas chromatography and pulsed-flame photometric detection. Calibration curves for 7 sulfur-containing compounds were constructed in milk by the standard addition technique. Raw, pasteurized, and UHT milk samples with various fat contents were analyzed. Compared with raw and pasteurized samples, UHT milk contained substantially higher concentrations of hydrogen sulfide, methanethiol, carbon disulfide, dimethyl trisulfide, and di-methyl sulfoxide. The high odor activity values calculated for methanethiol and dimethyl trisulfide suggested that these 2 compounds, in addition to di-methyl sulfide reported in a previous study, could be the most important contributors to the sulfurous note in UHT milk.

Links

Publisher Full Text
linkinghub.elsevier.com
linkinghub.elsevier.com

Authors+Show Affiliations

Vazquez-Landaverde PA
Department of Food Science and Technology, Oregon State University, Corvallis 97331, USA.
Torres JA
No affiliation info available
Qian MC
No affiliation info available

MeSH

AnimalsCarbon DisulfideChromatography, GasDimethyl SulfoxideFood HandlingHydrogen SulfideMilkOdorantsSulfhydryl CompoundsSulfidesSulfur CompoundsVolatilization

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16840607

Citation

Vazquez-Landaverde, P A., et al. "Quantification of Trace Volatile Sulfur Compounds in Milk By Solid-phase Microextraction and Gas Chromatography-pulsed Flame Photometric Detection." Journal of Dairy Science, vol. 89, no. 8, 2006, pp. 2919-27.
Vazquez-Landaverde PA, Torres JA, Qian MC. Quantification of trace volatile sulfur compounds in milk by solid-phase microextraction and gas chromatography-pulsed flame photometric detection. J Dairy Sci. 2006;89(8):2919-27.
Vazquez-Landaverde, P. A., Torres, J. A., & Qian, M. C. (2006). Quantification of trace volatile sulfur compounds in milk by solid-phase microextraction and gas chromatography-pulsed flame photometric detection. Journal of Dairy Science, 89(8), 2919-27.
Vazquez-Landaverde PA, Torres JA, Qian MC. Quantification of Trace Volatile Sulfur Compounds in Milk By Solid-phase Microextraction and Gas Chromatography-pulsed Flame Photometric Detection. J Dairy Sci. 2006;89(8):2919-27. PubMed PMID: 16840607.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Quantification of trace volatile sulfur compounds in milk by solid-phase microextraction and gas chromatography-pulsed flame photometric detection. AU - Vazquez-Landaverde,P A, AU - Torres,J A, AU - Qian,M C, PY - 2006/7/15/pubmed PY - 2006/10/14/medline PY - 2006/7/15/entrez SP - 2919 EP - 27 JF - Journal of dairy science JO - J Dairy Sci VL - 89 IS - 8 N2 - Volatile sulfur compounds have been reported to be responsible for the sulfurous off-flavors generated during the thermal processing of milk; however, their analysis has been a challenge due to their high reactivity, high volatility, and low sensory threshold. In this study, reactive thiols were stabilized and the volatile sulfur compounds in milk were extracted by headspace solid-phase microextraction, and analyzed by gas chromatography and pulsed-flame photometric detection. Calibration curves for 7 sulfur-containing compounds were constructed in milk by the standard addition technique. Raw, pasteurized, and UHT milk samples with various fat contents were analyzed. Compared with raw and pasteurized samples, UHT milk contained substantially higher concentrations of hydrogen sulfide, methanethiol, carbon disulfide, dimethyl trisulfide, and di-methyl sulfoxide. The high odor activity values calculated for methanethiol and dimethyl trisulfide suggested that these 2 compounds, in addition to di-methyl sulfide reported in a previous study, could be the most important contributors to the sulfurous note in UHT milk. SN - 1525-3198 UR - https://www.unboundmedicine.com/medline/citation/16840607/Quantification_of_trace_volatile_sulfur_compounds_in_milk_by_solid_phase_microextraction_and_gas_chromatography_pulsed_flame_photometric_detection_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0022-0302(06)72564-4 DB - PRIME DP - Unbound Medicine ER -