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Determination of Hydrogen Sulfide in Heated Milks by Gas-Liquid Chromatographic Headspace Analysis¹

Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108

ABSTRACT

A rapid, accurate method for detecting and measuring hydrogen sulfide production during processing of milk products was developed. A gas-liquid chromatograph equipped with a flame photometric detector and a Teflon column containing 40/60 mesh Haloport-F treated with 12% polyphenyl ether and .5% orthophos-phoric acid was used for hydrogen sulfide analysis. Headspace sampling was accomplished by adding 10 ml of water to the milk sample, forcing headspace vapors into a 6-port sampling valve attached to the chromatograph. A 1-ml vapor sample was flushed into the column for analysis. As little as 10 g of hydrogen sulfide/ml of milk were detected. Instrumental responses were compared to sensory evaluation of several heated milk samples. A correlation was established between hydrogen sulfide in milk headspace and the degree of cooked flavor determined organoleptically.

¹ Scientific Journal Series Paper No. 9106, Minnesota Agricultural Experiment Station, St. Paul 55108.

² Overland Ranch, Route 2, Meridian, ID 83642.