Journal ArticleDOI
Aroma compounds of fresh milk from New Zealand cows fed different diets.
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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
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Book ChapterDOI
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References
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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.