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ABSTRACT
The effects of Ultraviolet Light-C and single- and multiple-cycle high hydrostatic pressure treatments on the flavor evolution of cow milk were studied using solid-phase microextraction-gas chromatography-mass spectrometry, electronic nose, and electronic tongue analyses. The milk samples showed significant differences in their electronic nose profiles, but almost similar in the electronic tongue profiles. The variety and content of volatile compounds in the milk were increased after high hydrostatic pressure and Ultraviolet Light-C treatments, in which Ultraviolet Light-C treatment increased the variety and content of volatiles more than 6–8 times and 27.4–54.4%, respectively, than that of the high hydrostatic pressure treatment. Two 2.5-min cycles of high hydrostatic pressure treatment at 200 MPa resulted in the minimum amount of aliphatic hydrocarbons (25.4%) and maximum amount of aromatic hydrocarbons (31.1%); one 5-min cycle at 400 MPa and two 2.5-min cycles at 600 MPa produced the maximum amount of aliphatic hydrocarbons (45.6%) and acids (27.3%), respectively. The Ultraviolet Light-C treatment produced the maximum amount of aldehydes, aliphatic hydrocarbons, and alcohols.
Funding
This work was supported by the Shanghai Minhang District Commission of Science and Technology (2013MH088) and the State Key Laboratory of Dairy Biotechnology, Bright Dairy and Food Co. Ltd. (SKLDB2013-02).
