TitleQuantification of trace volatile sulfur compounds in milk by solid-phase microextraction and gas chromatography-pulsed flame photometric detection.
Publication TypeJournal Article
Year of Publication2006
AuthorsVazquez-Landaverde, PA, Torres, JA, Qian, MC
JournalJ Dairy Sci
Volume89
Issue8
Pagination2919-27
Date Published2006 Aug
ISSN1525-3198
KeywordsAnimals, Carbon Disulfide, Chromatography, Gas, Dimethyl Sulfoxide, Food Handling, Hydrogen Sulfide, Milk, Odorants, Sulfhydryl Compounds, Sulfides, Sulfur Compounds, Volatilization
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.

DOI10.3168/jds.S0022-0302(06)72564-4
Alternate JournalJ. Dairy Sci.
PubMed ID16840607