Measurement of volatile oxidation products from milk using solvent-assisted flavour evaporation and solid phase microextraction

M.S. Havemose; P. Justesen; Wender Bredie; J.H. Nielsen

doi:10.1016/j.idairyj.2006.09.008

Measurement of volatile oxidation products from milk using solvent-assisted flavour evaporation and solid phase microextraction

M.S. Havemose, P. Justesen, Wender Bredie, J.H. Nielsen

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

32 Citationer (Scopus)

Abstract

Udgivelsesdato: JUL

Originalsprog	Engelsk
Tidsskrift	International Dairy Journal
Vol/bind	17
Udgave nummer	7
Sider (fra-til)	746-752
Antal sider	7
ISSN	0958-6946
DOI	https://doi.org/10.1016/j.idairyj.2006.09.008
Status	Udgivet - 2007

Emneord

Det tidligere LIFE

Adgang til dokumentet

10.1016/j.idairyj.2006.09.008

Citationsformater

@article{c0debb60a1c311ddb6ae000ea68e967b,

title = "Measurement of volatile oxidation products from milk using solvent-assisted flavour evaporation and solid phase microextraction",

abstract = "A method for direct distillation of milk was developed using a high-vacuum distillation unit: solvent-assisted flavour evaporation unit (SAFE unit). Distillation of flavour compounds was carried out at low temperature, reducing the risk of artefact formation during the distillation process. After distillation, volatiles were extracted into dichloromethane and concentrated before separation on a gas chromatograph coupled with mass spectrometer detection (GCMS). Reproducibility of the SAFE method was determined by analysing the volatiles in 6 milk samples from 3 different cartons of milk. For 20 out of 27 volatile compounds, coefficients of variation below 40% were found. The method proved applicable to measure accumulation of volatile oxidation products in raw milk with 25 μm copper(II)sulfate added, and stored in the dark for 3 days at 4 °C. A simpler solid phase microextraction (SPME) method was used for the same milk, and oxidation products could only be identified after 3 days of storage at 4 °C. The SPME method can be used to describe the ongoing oxidation and the oxidative capacity of milk. Because of the high sensitivity of the SAFE method it was possible to identify compounds present in low concentrations, meaning that compounds with low-flavour thresholds and potentially high impact on the flavour may be identified.",

keywords = "Former LIFE faculty, High-vacuum distillation; SAFE; SPMW; Volatiles; Oxidation; Milk",

author = "M.S. Havemose and P. Justesen and Wender Bredie and J.H. Nielsen",

year = "2007",

doi = "10.1016/j.idairyj.2006.09.008",

language = "English",

volume = "17",

pages = "746--752",

journal = "International Dairy Journal",

issn = "0958-6946",

publisher = "Elsevier",

number = "7",

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TY - JOUR

T1 - Measurement of volatile oxidation products from milk using solvent-assisted flavour evaporation and solid phase microextraction

AU - Havemose, M.S.

AU - Justesen, P.

AU - Bredie, Wender

AU - Nielsen, J.H.

PY - 2007

Y1 - 2007

N2 - A method for direct distillation of milk was developed using a high-vacuum distillation unit: solvent-assisted flavour evaporation unit (SAFE unit). Distillation of flavour compounds was carried out at low temperature, reducing the risk of artefact formation during the distillation process. After distillation, volatiles were extracted into dichloromethane and concentrated before separation on a gas chromatograph coupled with mass spectrometer detection (GCMS). Reproducibility of the SAFE method was determined by analysing the volatiles in 6 milk samples from 3 different cartons of milk. For 20 out of 27 volatile compounds, coefficients of variation below 40% were found. The method proved applicable to measure accumulation of volatile oxidation products in raw milk with 25 μm copper(II)sulfate added, and stored in the dark for 3 days at 4 °C. A simpler solid phase microextraction (SPME) method was used for the same milk, and oxidation products could only be identified after 3 days of storage at 4 °C. The SPME method can be used to describe the ongoing oxidation and the oxidative capacity of milk. Because of the high sensitivity of the SAFE method it was possible to identify compounds present in low concentrations, meaning that compounds with low-flavour thresholds and potentially high impact on the flavour may be identified.

AB - A method for direct distillation of milk was developed using a high-vacuum distillation unit: solvent-assisted flavour evaporation unit (SAFE unit). Distillation of flavour compounds was carried out at low temperature, reducing the risk of artefact formation during the distillation process. After distillation, volatiles were extracted into dichloromethane and concentrated before separation on a gas chromatograph coupled with mass spectrometer detection (GCMS). Reproducibility of the SAFE method was determined by analysing the volatiles in 6 milk samples from 3 different cartons of milk. For 20 out of 27 volatile compounds, coefficients of variation below 40% were found. The method proved applicable to measure accumulation of volatile oxidation products in raw milk with 25 μm copper(II)sulfate added, and stored in the dark for 3 days at 4 °C. A simpler solid phase microextraction (SPME) method was used for the same milk, and oxidation products could only be identified after 3 days of storage at 4 °C. The SPME method can be used to describe the ongoing oxidation and the oxidative capacity of milk. Because of the high sensitivity of the SAFE method it was possible to identify compounds present in low concentrations, meaning that compounds with low-flavour thresholds and potentially high impact on the flavour may be identified.

KW - Former LIFE faculty

KW - High-vacuum distillation; SAFE; SPMW; Volatiles; Oxidation; Milk

U2 - 10.1016/j.idairyj.2006.09.008

DO - 10.1016/j.idairyj.2006.09.008

M3 - Journal article

VL - 17

SP - 746

EP - 752

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

IS - 7

ER -