Changes in the Volatile Flavor Components of Sterilized Concentrated Milk during Storage

Abstract

A characteristic flavor frequently develops in sterilized concentrated 3-1 milk during storage. Evidence is presented from gas chromatographic analyses, mass spectral analyses, organoleptic observations and paper chromatographic analyses that ethanal, dimethyl sulfide, acetone, 2-pentanone and a pentyl acetate present in sterilized concentrated milks are related to flavor changes in this product during storage. Increases in storage time or in storage temperature gave significant increases in certain volatile components. Three volatile compounds (including one believed to be 2-pentanone) were detected in stored milks but not immediately after processing and before storage. A possible pentyl acetate was found in the largest quantity.