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Effect of high hydrostatic pressure ...

Vazquez Landaverde, Pedro A.

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Effect of high hydrostatic pressure and temperature on volatile off-flavors formation in milk.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Effect of high hydrostatic pressure and temperature on volatile off-flavors formation in milk./
Author:	Vazquez Landaverde, Pedro A.
Description:	195 p.
Notes:	Advisers: J. Antonio Torres; Michael C. Qian.
Contained By:	Dissertation Abstracts International67-09B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3235836
ISBN:	9780542903809

Effect of high hydrostatic pressure and temperature on volatile off-flavors formation in milk.
Vazquez Landaverde, Pedro A.

Effect of high hydrostatic pressure and temperature on volatile off-flavors formation in milk. - 195 p.

Advisers: J. Antonio Torres; Michael C. Qian.

Thesis (Ph.D.)--Oregon State University, 2006.

The aroma of milk has been often defined as bland and pleasant, yet characteristic. Conventional thermal processing of milk can certainly extend shelf life, but inevitably changes its flavor. High pressure processing has been suggested as an alternative for milk pasteurization with improved fresh flavor retention. The objective of this project was to study off-flavor volatile formation in milk subjected to high hydrostatic pressure combined with moderate heating. Two sensitive and accurate new techniques were developed for the analysis of off-flavor compounds. Solid-phase microextraction/gas chromatography with flame ionization detection was used for the analysis of aldehydes, ketones, and dimethyl sulfide. Solid-phase microextraction/gas chromatography with pulsed flame photometric detection was used for the selective analysis of trace sulfur compounds. Milk subjected to different treatment combinations of pressure, temperature and time showed that aldehydes formation is promoted during high pressure processing, while that of methyl ketones and sulfur compounds is inhibited. It was also observed that at the same temperature, off flavor formation under high hydrostatic pressure differed from that observed under atmospheric pressure. The formation of aldehydes under high pressure followed first order reactions with rate constants increasing with temperature and pressure. Methyl ketones and most sulfur compounds concentrations showed no increase for all treatment combinations. Added food antioxidants significantly inhibited the formation of aldehydes in high pressure treated milk. This suggested that the aldehyde formation pathway under high pressure is not different from that observed under atmospheric conditions. The results obtained in this research work gave new insights on the flavor formation under high hydrostatic pressure, while offering the possibility of designing high pressure processes for milk with extended shelf life and improved flavor.

ISBN: 9780542903809Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Effect of high hydrostatic pressure and temperature on volatile off-flavors formation in milk.
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020 $a 9780542903809
035 $a (UMI)AAI3235836
035 $a AAI3235836
040 $a UMI $c UMI
100 1 $a Vazquez Landaverde, Pedro A. $3 1287141
245 1 0 $a Effect of high hydrostatic pressure and temperature on volatile off-flavors formation in milk.
300 $a 195 p.
500 $a Advisers: J. Antonio Torres; Michael C. Qian.
500 $a Source: Dissertation Abstracts International, Volume: 67-09, Section: B, page: 4774.
502 $a Thesis (Ph.D.)--Oregon State University, 2006.
520 $a The aroma of milk has been often defined as bland and pleasant, yet characteristic. Conventional thermal processing of milk can certainly extend shelf life, but inevitably changes its flavor. High pressure processing has been suggested as an alternative for milk pasteurization with improved fresh flavor retention. The objective of this project was to study off-flavor volatile formation in milk subjected to high hydrostatic pressure combined with moderate heating. Two sensitive and accurate new techniques were developed for the analysis of off-flavor compounds. Solid-phase microextraction/gas chromatography with flame ionization detection was used for the analysis of aldehydes, ketones, and dimethyl sulfide. Solid-phase microextraction/gas chromatography with pulsed flame photometric detection was used for the selective analysis of trace sulfur compounds. Milk subjected to different treatment combinations of pressure, temperature and time showed that aldehydes formation is promoted during high pressure processing, while that of methyl ketones and sulfur compounds is inhibited. It was also observed that at the same temperature, off flavor formation under high hydrostatic pressure differed from that observed under atmospheric pressure. The formation of aldehydes under high pressure followed first order reactions with rate constants increasing with temperature and pressure. Methyl ketones and most sulfur compounds concentrations showed no increase for all treatment combinations. Added food antioxidants significantly inhibited the formation of aldehydes in high pressure treated milk. This suggested that the aldehyde formation pathway under high pressure is not different from that observed under atmospheric conditions. The results obtained in this research work gave new insights on the flavor formation under high hydrostatic pressure, while offering the possibility of designing high pressure processes for milk with extended shelf life and improved flavor.
590 $a School code: 0172.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a Oregon State University. $3 625720
773 0 $t Dissertation Abstracts International $g 67-09B.
790 $a 0172
790 1 0 $a Qian, Michael C., $e advisor
790 1 0 $a Torres, J. Antonio, $e advisor
791 $a Ph.D.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3235836