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Quantification of Trace Volatile Sulfur Compounds in Milk by Solid-Phase Microextraction and Gas Chromatography–Pulsed Flame Photometric Detection

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  • Volatile sulfur compounds have been reported to be responsible for the sulfurous off-flavors generated during the thermal processing of milk; however, their analysis has been a challenge due to their high reactivity, high volatility, and low sensory threshold. In this study, reactive thiols were stabilized and the volatile sulfur compounds in milk were extracted by headspace solidphase microextraction, and analyzed by gas chromatography and pulsed-flame photometric detection. Calibration curves for 7 sulfur-containing compounds were constructed in milk by the standard addition technique. Raw, pasteurized, and UHT milk samples with various fat contents were analyzed. Compared with raw and pasteurized samples, UHT milk contained substantially higher concentrations of hydrogen sulfide, methanethiol, carbon disulfide, dimethyl trisulfide, and dimethyl sulfoxide. The high odor activity values calculated for methanethiol and dimethyl trisulfide suggested that these 2 compounds, in addition to dimethyl sulfide reported in a previous study, could be the most important contributors to the sulfurous note in UHT milk
  • Keywords: volatile sulfur, milk off-flavor, solid-phase microextraction, pulsed-flame photometric detection
  • Originally published in Journal of Dairy Science (http://www.journalofdairyscience.org/) and copyrighted by the American Dairy Science Association.
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  • Vazquez-Landaverde, P. A., Torres, J. A., & Qlan, M. C. (2006). Quantification of Trace Volatile Sulfur Compounds in Milk by Solid-Phase Microextraction and Gas Chromatography–Pulsed Flame Photometric Detection. Journal of Dairy Science, 89, 2919-2927.
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  • 89
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  • The authors would like to thank Dairy Management Inc. (Rosemont, IL) for their financial support. P. Vazquez-Landaverde gratefully appreciates the support given by CONACYT (Mexico) for scholarship #142410
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