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Journal of Dairy Science Vol. 79 No. 10 1706-1712
© 1996 by American Dairy Science Association ®
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A Method for the Direct Isolation and Gas Chromatographic Analysis of Milk Flavor Components Using a Programmed Temperature Vaporizer

F. J. Señorans 1, J. Tabera 1, M. Herraiz 1, and G. Reglero 1

1 Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Cientificas. Juan de la Cierva 3, 28006 Madrid, Spain

A simple and sensitive method has been developed for the analysis of the volatile flavor components of milk. The volatiles are purged from samples at low temperature and then concentrated in the liner of a programmed temperature vaporizer; the liner is packed with porous polymers. Subsequently, on-line thermal desorption and capillary gas chromatography are used for analysis. The variables have been optimized by using the simplex optimization technique. To illustrate its potential usefulness, the proposed method has been applied to the differentiation of milks that were subjected to heat treatments.

Key Words: gas chromatographic analysis • volatile • compounds • milk • programmed temperature vaporizer

Submitted on April 18, 1995
Accepted on July 12, 1996






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Copyright © 1996 by the American Dairy Science Association ®.