Monitoring photooxidation-induced dynamic changes in the volatile composition of extended shelf life bovine milk by PTR-MS

Journal of Mass Spectrometry

Volumn 49, Issue 9, 2014, Pages 952-958

  Beauchamp, Jonathan ^a   Zardin, Erika ^a,b   Silcock, Patrick ^c   Bremer, Phil J ^c  

^a FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

^b UNIVERSITY OF ERLANGEN NUREMBERG   (Germany)

^c UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

ESL milk; Off flavour; Photooxidation; PTR MS; VOCs

Indexed keywords

ACETONE; MAMMALS; MASS SPECTROMETRY; PROTON TRANSFER;

DIMETHYL DISULPHIDE; ESL MILK; EXTENDED SHELF LIVES; FLUORESCENT LIGHT; PROTON-TRANSFER REACTION MASS SPECTROMETRIES; PTR-MS; VOCS; VOLATILE COMPOSITION;

PHOTOOXIDATION;

1 OCTEN 3 OL; 2,3 BUTANEDIONE; ACETALDEHYDE; ACETONE; BENZALDEHYDE; DIMETHYL DISULPHIDE; HEPTANAL; HEXANAL; METHANETHIOL; OCTANAL; PENTANAL; PROPIONALDEHYDE; UNCLASSIFIED DRUG; VOLATILE ORGANIC COMPOUND;

ARTICLE; CONTROLLED STUDY; EXTENDED SHELF LIFE; FAT CONTENT; FOOD COMPOSITION; LIGHT EXPOSURE; LIMIT OF DETECTION; MASS SPECTROMETRY; MILK; NONHUMAN; ONLINE MONITORING; PHOTOOXIDATION; PROTON TRANSFER REACTION MASS SPECTROMETRY; PROTON TRANSPORT; SHELF LIFE; SOLID PHASE MICROEXTRACTION;

BOVINAE;

EID: 84918510845     PISSN: 10765174     EISSN: 10969888     Source Type: Journal    
DOI: 10.1002/jms.3430     Document Type: Article

References (30)

1. B. W. Hammer, W. A. Cordes. Burnt or caramel flavor of dairy products. Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts, Ames, Iowa, 1921.
2. L. J. Whited, B. H. Hammond, K. W. Chapman, K. J. Boor. Vitamin A Degradation and Light-Oxidized Flavor Defects in Milk. J. Dairy Sci., 2002, 85(2), 351.
3. A. Töpel. Chemie und Physik der Milch, Behr's Verlag, Hamburg, 2004.
4. S. Patton. The Mechanism of Sunlight Flavor Formation in Milk with Special Reference to Methionine and Riboflavin. J. Dairy Sci., 1954, 37(4), 446.
5. C. Allen, O. W. Parks. Evidence for Methional in Skim Milk Exposed to Sunlight. J. Dairy Sci., 1975, 58(11), 1609.
6. R. T. Marsili, N. Miller. in Food flavour formation, analysis, and packaging in fluences, Mussinan, E. Contis, C. T. Ho, T. Parliament, A. Spanier, F. Shaidi (Eds). Elsevier Science Publishers, Amsterdam, 1998, 159.
7. D. A. Forss. Mechanisms of formation of aroma compounds in milk and milk products. J. Dairy Res. 1979, 46(04), 691.
8. A. E. Karatapanis, A. V. Badeka, K. A. Riganakos, I. N. Savvaidis, M. G. Kontominas. Changes in flavour volatiles of whole pasteurized milk as affected by packaging material and storage time. Int. Dairy J. 2006, 16(7), 750.
9. M. Y. Jung, S. H. Yoon, H. O. Lee, D. B. Min. Singlet Oxygen and Ascorbic Acid Effects on Dimethyl Disulfide and Off-Flavor in Skim Milk Exposed to Light. J. Food Sci. 1998, 63(3), 408.
10. R. V. Hedegaard, D. Kristensen, J. H. Nielsen, M. B. Frøst, H. Østdal, J. E. Hermansen, M. Kröger-Ohlsen, L. H. Skibsted. Comparison of Descriptive Sensory Analysis and Chemical Analysis for Oxidative Changes in Milk. J. Dairy Sci. 2006, 89(2), 495.
11. J. R. Olsen, S. H. Ashoor. An Assessment of Light-Induced Off-Flavors in Retail Milk. J. Dairy Sci. 1987, 70(7), 1362.
12. M. Martens, M. Reekers, W. Timmermans, C. Ponne. Identifying aroma components responsible for light-induced off-flavour in pasteurised milk. in Expression of Multidisciplinary Flavour Science - Proceedings of 12th Weurman Symposium, Interlaken, Switzerland, I. Blank, M. Wüst, C. Yeretzian (Eds). ZHAW Zurcher Hochschule fur Angewandte Wissenschaften, Wädenswil, Switzerland, 2008, 242.
13. Y. D. Kim, C. V. Morr. Dynamic headspace analysis of light activated flavor in milk. Int. Dairy J. 1996, 6(2), 185.
14. R. T. Marsili. Comparison of Solid-Phase Microextraction and Dynamic Headspace Methods for the Gas Chromatographic Mass Spectrometric Analysis of Light-Induced Lipid Oxidation Products in Milk. J. Chromatogr. Sci. 1999, 37(1), 17.
15. W. Lindinger, A. Jordan. Proton-transfer-reaction mass spectrometry (PTR-MS): on-line monitoring of volatile organic compounds at pptv levels. Chem. Soc. Rev. 1998, 27(5).
16. C. Soukoulis, E. Aprea, F. Biasioli, L. Cappellin, E. Schuhfried, T. D. Märk, F. Gasperi. Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk. Rapid Commun. Mass Spectrom. 2010, 24(14), 2127.
17. M. Tsevdou, C. Soukoulis, L. Cappellin, F. Gasperi, P. S. Taoukis, F. Biasioli. Monitoring the effect of high pressure and transglutaminase treatment of milk on the evolution of flavour compounds during lactic acid fermentation using PTR-ToF-MS. Food Chem. 2013, 138(4), 2159.
18. J. B. Webster, S. E. Duncan, J. E. Marcy, S. F. O'Keefe. Effect of narrow wavelength bands of light on the production of volatile and aromaactive compounds in ultra high temperature treated milk. Int. Dairy J. 2011, 21(5), 305.
19. J. Beauchamp, J. Herbig, J. Dunkl, W. Singer, A. Hansel. On the performance of proton-transfer-reaction mass spectrometry for breath-relevant gas matrices. Meas. Sci. Tech. 2013, 24(12), 125003.
20. K. Buhr, S. van Ruth, C. Delahunty. Analysis of volatile flavour compounds by Proton Transfer Reaction-Mass Spectrometry: fragmentation patterns and discrimination between isobaric and isomeric compounds. Int. J. Mass Spectr. 2002, 221 (1), 1.
21. N. Intawiwat, M. K. Pettersen, E. O. Rukke, M. A. Meier, G. Vogt, A. V. Dahl, J. Skaret, D. Keller, J. P. Wold. Effect of different colored fi lters on photooxidation in pasteurized milk. J. Dairy Sci. 2010, 93 (4), 1372.
22. J. H. Lee, D. B. Min. Changes of Headspace Volatiles in Milk with Riboflavin Photosensitization. J. Food Sci. 2009, 74(7), C563.
23. K. R. Cadwallader, H. L. Cameron. in Flavor Analysis, C. J. Mussinan, M. J. Morello (Eds). American Chemical Society, 1998, 343.
24. G. Contarini, M. Povolo, R. Leardi, P. M. Toppino. Influence of Heat Treatment on the Volatile Compounds of Milk. J. Agric. Food Chem. 1997, 45(8), 3171.
25. G. Urbach. Dynamic headspace gas chromatography of volatile compounds in milk. J. Chromatogr. A 1987, 404(0), 163.
26. H.-D. Belitz, W. Grosch, P. Schieberle. Milch und Milchprodukte. Springer-Verlag: Berlin Heidelberg, 2001.
27. J. E. Friedrich, T. E. Acree. Gas Chromatography Olfactometry (GC/O) of Dairy Products. Int. Dairy J. 1998, 8(3), 235.
28. P. A. Vazquez-Landaverde, G. Velazquez, J. A. Torres, M. C. Qian. Quantitative Determination of Thermally Derived Off-Flavor Compounds in Milk Using Solid-Phase Microextraction and Gas Chromatography. J. Dairy Sci. 2005, 88(11), 3764.
29. C. E. Solano-Lopez, T. Ji, V. B. Alvarez. Volatile Compounds and Chemical Changes in Ultrapasteurized Milk Packaged in Polyethylene Terephthalate Containers. J. Food Sci., 2005, 70 (6), c407.
30. E. Valero, M. Villamiel, B. Miralles, J. Sanz, I. Martínez-Castro. Changes in flavour and volatile components during storage of whole and skimmed UHT milk. Food Chem. 2001, 72(1), 51.