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
Citations
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Journal ArticleDOI
Alternative feed resources and their effects on the quality of meat and milk from small ruminants
TL;DR: The appearance of terpenes in sheep and goat milk is enhanced by grazing on some novel pasture species, such as Galium verum, Cichorium intybus and Chrisantemum coronarium, which modify milk and cheese sensorial profile, compared to grazing on conventional forages.
Book ChapterDOI
Composition and Structure of Bovine Milk Lipids
A. K. H. MacGibbon,M. W. Taylor +1 more
TL;DR: The triacylglycerols are relatively simple molecules consisting of a glycerol backbone to which are esterified three fatty acid molecules as discussed by the authors, and the resultant milk fat is a complex mixture of triacylsglycerol molecules due to the large variety of constituent fatty acids.
Journal ArticleDOI
Pastoral and species flavour in lambs raised on pasture, lucerne or maize
TL;DR: It was concluded that 3-methylindole was the major cause of pastoral flavour in sheepmeat, and that fat oxidation products represented a background flavour that varied quantitatively but not qualitatively with fatty acid profile.
Journal ArticleDOI
The Development of Aromas in Ruminant Meat
TL;DR: This review provides an update on the understanding of the chemical reactions (lipid oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species.
Journal ArticleDOI
Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography.
TL;DR: The HS-SPME technique developed in this study is accurate and relatively simple, and can be used for the quantification of thermally derived off-flavor compounds in milk.
References
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Journal ArticleDOI
Metabolic conjugates as precursors for characterizing flavor compounds in ruminant milks
TL;DR: In this article, metabolic conjugates (glucuronides, sulfates, and phosphates) and corresponding free compounds were isolated from cow's, sheep's, and goat's skim milks by adsorption on XAD-2 resin.
Journal ArticleDOI
First attempt of odorant quantitation using gas chromatography-olfactometry.
TL;DR: GC-olfactometry can compete with the most sensitive and selective techniques, such as MS, for determination of extremely intense odorants, because little sample preparation is required and there is no need for the synthesis of labeled compounds.
Journal ArticleDOI
Comparison of important odorants in puff-pastries prepared with butter or margarine
TL;DR: In this paper, the most important odorants in aroma extracts of both pastries were compared by application of odour extract dilution analyses, revealing the flavour differences in puff-pastries prepared by using butter (I) or margarine (II).
Journal ArticleDOI
Flavour sulphides are produced from methionine by two different pathways by Geotrichum candidum
TL;DR: Investigation of the capacities of Geotrichum candidum strains to produce sulphides from methionine found methanethiol and dimethyl sulphide were produced, but two different pathways were used by G. candidum.