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Evaluation of Copper-Induced Oxidized Flavor in Milk by Discriminant Analysis of Capillary Gas Chromatographic Profiles

University of Minnesota, Department of Food Science and Nutrition, 1334 Eckles Avenue St. Paul 55108

ABSTRACT

This study was to determine whether stepwise discriminant analysis of capillary gas chromatographic profiles obtained via purge and trap headspace concentration could be used to distinguish different intensities of oxidized flavor in milk. Oxidized milks were prepared by treatment of commercially pasteurized whole milk of good flavor quality with varying amounts of copper wire mesh.

In the stepwise discriminant analysis, four oxidized flavor intensity groups were defined using the copper treatment levels. Seven of the 22 volatile components were selected to build discriminant functions. Ninety percent of the 42 samples were classified into the correct intensity group using Lachenbruch's jackknife procedure to evaluate discriminating power.

A significant correlation was found between average oxidized flavor intensity judgments from a trained sensory panel and the averages of the first canonical variable values from the stepwise discriminant analysis.

¹ Present address: Department of Management Sciences, University of Minnesota, Minneapolis 55455.

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