Volatile sulfur compounds in pasteurised and UHT milk during storage

Al-Attabi, Zahir, D'Arcy, Bruce R. and Deeth, Hilton C. (2014) Volatile sulfur compounds in pasteurised and UHT milk during storage. Dairy Science and Technology, 94 3: 241-253. doi:10.1007/s13594-013-0157-y

Author Al-Attabi, Zahir
D'Arcy, Bruce R.
Deeth, Hilton C.
Title Volatile sulfur compounds in pasteurised and UHT milk during storage
Journal name Dairy Science and Technology   Check publisher's open access policy
ISSN 1958-5594
Publication date 2014-05
Year available 2014
Sub-type Article (original research)
DOI 10.1007/s13594-013-0157-y
Open Access Status
Volume 94
Issue 3
Start page 241
End page 253
Total pages 13
Place of publication Paris, France
Publisher Springer France
Collection year 2015
Language eng
Abstract Cooked or sulfurous off-flavour caused by volatile sulfur compounds (VSCs) limits acceptance of ultra-high temperature (UHT) milk in some parts of the world. Therefore, the concentrations of VSCs in UHT milk over 16 weeks of storage were studied and compared with those in pasteurised milk. The major VSCs contributing to the cooked flavour were identified using solid-phase microextraction and gas chromatography with pulsed flame photometric detection. Nine VSCs were detected in commercial indirectly processed UHT skim and whole milk. These were hydrogen sulfide, carbonyl sulfide, methanethiol, dimethyl sulfide, carbon disulfide, dimethyl disulfide, dimethyl sulfoxide, dimethyl sulfone and dimethyl trisulfide. An additional VSC was detected but not identified. The concentrations of hydrogen sulfide, methanthiol, dimethyl sulfide and dimethyl trisulfide were initially higher than their reported threshold values indicating their importance in milk flavour, especially cooked flavour. However, they decreased slowly during storage to levels below their threshold values. This decrease corresponded to a decrease in dissolved oxygen level. Four VSCs, carbon disulfide, dimethyl sulfide, dimethyl sulfoxide and dimethyl disulfide, were detected in pasteurised milk; however, their concentrations were lower than their reported threshold values. This paper puts into perspective the significance of VSCs in the flavour of UHT and pasteurised milk, both initially and during storage, and indicates the period of storage for minimisation of cooked flavour in UHT milk.
Keyword Milk
Solid-phase microextraction
Pulsed flame photometric detector
Volatile sulfur compounds
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Official 2015 Collection
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Citation counts: TR Web of Science Citation Count  Cited 2 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 2 times in Scopus Article | Citations
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