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Articles

Effects of UV-C and single- and multiple-cycle high hydrostatic pressure treatments on flavor evolution of cow milk: Gas chromatography-mass spectrometry, electronic nose, and electronic tongue analyses

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Pages 1677-1688 | Received 05 Mar 2016, Accepted 25 Jul 2016, Published online: 23 Nov 2016

Figures & data

Table 1. Comparison of the content of volatile compounds (ng mL−1) in milk treated with high hydrostatic pressure and UV-C radiation.

Figure 1. Principal component analysis A and linear discriminant analysis B of volatile compounds of (1) untreated; (2) UV-C-treated; and (3) high hydrostatic pressure treated (200 MPa [2 × 2.5 min]; 4: 400 MPa [2 × 2.5 min]; 5: 600 MPa [2 × 2.5 min]; 6: 200 MPa [1 × 5 min]; 7: 400 MPa [1 × 5 min]; 8: 600 MPa [1 × 5min]) milk samples by e-nose.

Figure 1. Principal component analysis A and linear discriminant analysis B of volatile compounds of (1) untreated; (2) UV-C-treated; and (3) high hydrostatic pressure treated (200 MPa [2 × 2.5 min]; 4: 400 MPa [2 × 2.5 min]; 5: 600 MPa [2 × 2.5 min]; 6: 200 MPa [1 × 5 min]; 7: 400 MPa [1 × 5 min]; 8: 600 MPa [1 × 5min]) milk samples by e-nose.

Figure 2. Principal component analysis A and linear discriminant analysis B of (1) untreated; (2) UV-C-treated; and (3) high hydrostatic pressure treated (200 MPa [2 × 2.5 min]; 4: 400 MPa [2 × 2.5 min]; 5: 600 MPa [2 × 2.5 min]; 6: 200 MPa [1 × 5 min]; 7: 400 MPa [1 × 5 min]; 8: 600 MPa [1 × 5 min]) milk samples by e-tongue.

Figure 2. Principal component analysis A and linear discriminant analysis B of (1) untreated; (2) UV-C-treated; and (3) high hydrostatic pressure treated (200 MPa [2 × 2.5 min]; 4: 400 MPa [2 × 2.5 min]; 5: 600 MPa [2 × 2.5 min]; 6: 200 MPa [1 × 5 min]; 7: 400 MPa [1 × 5 min]; 8: 600 MPa [1 × 5 min]) milk samples by e-tongue.

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