Journal ArticleDOI
Aroma compounds of fresh milk from New Zealand cows fed different diets.
Reads0
Chats0
TLDR
Differences in milk flavor are primarily caused by concentration differences of a common set of flavor compounds, rather than by the occurrence of compounds uniquely associated with a particular feed.Abstract:
Volatile compounds were extracted from fresh milk produced by New Zealand cows using the newly developed solvent-assisted flavor evaporation (SAFE) technique. The two samples that were used came from cows that had been fed on different diets and represented the considerably different flavors of Northern hemisphere and New Zealand milk. Using gas chromatography−olfactometry (GC−O), 71 aroma compounds were found from the milk extracts, 66 of which were identified. Nearly all of the aroma compounds were common to both extracts, despite the two milk samples having quite different flavors. Only one compound, γ-12:2 lactone, was significantly odor-active for the extract of milk from cows fed a supplement diet, but was not found for the extract of milk from cows fed a pasture diet. Thus, differences in milk flavor are primarily caused by concentration differences of a common set of flavor compounds, rather than by the occurrence of compounds uniquely associated with a particular feed. Keywords: Milk; gas chromat...read more
Citations
More filters
Journal ArticleDOI
The effect of systematical factors on quantity and quality of sheep milk
TL;DR: The milk yield of investigated sheep of both genotypes varied depending on the year and lactation, which indicated that type of lambing had no significant effect on these sheep milk traits.
Journal ArticleDOI
Synthesis, odour characteristics, and antibacterial activity of optically active cognac lactones
Satsuki Kaku,Masatoshi Hashimoto,Naofumi Ohtsu,Masayuki Hoshi,Narihito Ogawa,Tetsuo Miyakoshi,Hiroyuki Masuda,Masahiro Yoshiwara,Koya Fujii,Yasutaka Shimotori +9 more
Journal ArticleDOI
Effect of ear-corn silage on milk production and volatile compounds of milk in lactating cows
Book ChapterDOI
Fats and Oils
TL;DR: This chapter discusses the analytical techniques used to identify the lipid-associated odorants and presents some comparisons of the results obtained from these techniques.
Journal ArticleDOI
The impact of pasture and non-pasture diets on the sensory and volatile properties of whole milk powder
TL;DR: The authors evaluated the impact of three distinct diets; perennial ryegrass, white clover and total mixed ration (TMR) on the sensory properties and volatile profile of whole milk powder (WMP).
References
More filters
Journal ArticleDOI
Solvent assisted flavour evaporation – a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices
TL;DR: In this article, a solvent assisted flavour evaporation (SAFE) method was proposed for the isolation of volatiles from either solvent extracts, aqueous foods, such as milk or beer, or even matrices with a high oil content.
Journal ArticleDOI
Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid
Frank Ullrich,Werner Grosch +1 more
TL;DR: In this paper, the volatile compounds formed during autoxidation of linoleic acid and methyl linoleate at 22-24 °C were analyzed by high resolution gas chromatography and eluate sniffing.
Journal ArticleDOI
Hyphenated Headspace-Gas Chromatography-Sniffing Technique: Screening of Impact Odorants and Quantitative Aromagram Comparisons
Philippe Pollien,Andreas Ott,Franck Montigon,Marcel Baumgartner,Rafael Muñoz-Box,Alain Chaintreau +5 more
TL;DR: In this paper, a new headspace-GC-sniffing method is proposed, using a recently developed headspace cell, the vapor phase is collected under conditions that mimic well those of an aroma above a food.
Journal ArticleDOI
Flavor Constituents of Beef as Influenced by Forage‐ and Grain‐Feeding
D.K. Larick,H. B. Hedrick,M. E. Bailey,J. E. Williams,D. L. Hancock,G. B. Garner,R. E. Morrow +6 more
TL;DR: Hereford yearling steers were alloted to one of three pasture systems: tall fescue, smooth bromegrass- red clover or orchardgrass-red clover and serially slaughtered at 0, 56, 84 and 112 days, with major differences between volatiles from fat of forage-fed compared to grain-fed steers.
Journal ArticleDOI
Character Impact Odour Compounds of Different Kinds of Butter
TL;DR: In this article, the odour activity values (OAV; ratio of concentration to odour threshold) were calculated from quantitative data determined by means of stable isotope dilution assays and from odour thresholds in oil.