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Headspace Gas Chromatography for Objectively Determining Intensity of Haylage Flavor in Raw Milk^1,2,

Department of Food Science, Rutgers University, New Brunswick, New Jersey 08903

ABSTRACT

Thirty-six samples of raw milk, from cows fed haylage, were evaluated organ-oleptically and chromatographically.

Gas chromatographic analyses of milk samples were performed by injecting 2 ml of headspace vapor onto a 6.10 m X 3.17 mm Porapak Q column programmed from 85 to 150 C. Separated gases were analyzed with a hydrogen flame detector. Organoleptic evaluations were made by the American Dairy Science Association procedure.

Correlation coefficient between haylage flavor scores and total peak areas of gas chromatograms for the milk samples was — .933. A regression equation predicted the flavor score of milk from total peak area of a gas chromatogram obtained on the milk sample.

¹ Paper of the Journal Series, New Jersey Agricultural Experiment Station, Rutgers University—The State University, New Brunswick, New Jersey 08903.

² These data are from the M.S. thesis of W. J. Keller, Jr.