Studies on the volatile flavor compounds among different milks using sensory and instrumental analysis techniques
學生姓名:
劉惠茹
指導教授:
方銘志
學期:
108上
摘 要:
The flavor properties of milk and dairy products can be attributed to different factors, and they are also critical parameters affecting consumer’s acceptance and preference. The differences in the volatile flavor compounds of milk subjected to fat composition, heat treatments, and storage time were determined using sensory and instrumental techniques. Fat composition was one of the most important factors for the flavor of milks, nine and three compounds were found to be odor-active by GC-O from RWM (Raw whole milk) and RSM (Raw sikm milk), respectively. Octanoic acid, butanoic acid, and 3-hydroxy-2-butanone were found to be the most important odor-active compounds in RWM, while octanoic acid in RSM. Oodr active compound profiles were found different between heat treatment and storage time in both skim and 2％fat milk. Milks treated by HTST (High temperature, short time pasteurization) showed less diversity in odor profile compared with UP (Ultra-pasteurization) milks. The DSI-UP (Direct steam injection) milks were characterized to be distinct cooked and sulfur flavors, IND-UP (Indirect heating) milks had higher sweet aromatic and sweet taste compared with DSI-UP. In addition, flavor intensity of milks decreases with increased time of storage.
碩士班專題討論摘要_劉惠茹.pdf