Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis. / Hougaard, Anni Bygvrå; Vestergaard, Jannie Steensig; Varming, Camilla; Bredie, Wender Laurentius Petrus; Ipsen, Richard.

In: International Journal of Dairy Technology, Vol. 64, No. 1, 2011, p. 34-44.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Hougaard, AB, Vestergaard, JS, Varming, C, Bredie, WLP & Ipsen, R 2011, 'Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis', International Journal of Dairy Technology, vol. 64, no. 1, pp. 34-44. https://doi.org/10.1111/j.1471-0307.2010.00641.x

APA

Hougaard, A. B., Vestergaard, J. S., Varming, C., Bredie, W. L. P., & Ipsen, R. (2011). Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis. International Journal of Dairy Technology, 64(1), 34-44. https://doi.org/10.1111/j.1471-0307.2010.00641.x

Vancouver

Hougaard AB, Vestergaard JS, Varming C, Bredie WLP, Ipsen R. Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis. International Journal of Dairy Technology. 2011;64(1):34-44. https://doi.org/10.1111/j.1471-0307.2010.00641.x

Author

Hougaard, Anni Bygvrå ; Vestergaard, Jannie Steensig ; Varming, Camilla ; Bredie, Wender Laurentius Petrus ; Ipsen, Richard. / Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis. In: International Journal of Dairy Technology. 2011 ; Vol. 64, No. 1. pp. 34-44.

Bibtex

@article{5a94a5066bdb44fbba3635a5cee73508,
title = "Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis",
abstract = "Volatile compounds in skim milk and nonstandardised milk subjected to instant infusion pasteurisation at 80°C, 100°C and 120°C were compared with raw milk, high temperature short time pasteurised milk and milk pasteurised at 85°C/30 s. The composition of volatile compounds differed between infusion pasteurisation treated samples and the reference pasteurisations. The sensory properties of skim milk subjected to instant infusion pasteurisation were described by negative attributes, such as cardboard sour and plastic flavours, which are not associated normally with fresh milk. Partial least squares modelling showed good correlation between the volatile compounds and the sensory properties, indicating the predictive and possible causal importance of the volatile compounds for the sensory characteristics.",
author = "Hougaard, {Anni Bygvr{\aa}} and Vestergaard, {Jannie Steensig} and Camilla Varming and Bredie, {Wender Laurentius Petrus} and Richard Ipsen",
year = "2011",
doi = "10.1111/j.1471-0307.2010.00641.x",
language = "English",
volume = "64",
pages = "34--44",
journal = "International Journal of Dairy Technology",
issn = "1364-727X",
publisher = "Wiley-Blackwell",
number = "1",

}

RIS

TY - JOUR

T1 - Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and their correlation to sensory analysis

AU - Hougaard, Anni Bygvrå

AU - Vestergaard, Jannie Steensig

AU - Varming, Camilla

AU - Bredie, Wender Laurentius Petrus

AU - Ipsen, Richard

PY - 2011

Y1 - 2011

N2 - Volatile compounds in skim milk and nonstandardised milk subjected to instant infusion pasteurisation at 80°C, 100°C and 120°C were compared with raw milk, high temperature short time pasteurised milk and milk pasteurised at 85°C/30 s. The composition of volatile compounds differed between infusion pasteurisation treated samples and the reference pasteurisations. The sensory properties of skim milk subjected to instant infusion pasteurisation were described by negative attributes, such as cardboard sour and plastic flavours, which are not associated normally with fresh milk. Partial least squares modelling showed good correlation between the volatile compounds and the sensory properties, indicating the predictive and possible causal importance of the volatile compounds for the sensory characteristics.

AB - Volatile compounds in skim milk and nonstandardised milk subjected to instant infusion pasteurisation at 80°C, 100°C and 120°C were compared with raw milk, high temperature short time pasteurised milk and milk pasteurised at 85°C/30 s. The composition of volatile compounds differed between infusion pasteurisation treated samples and the reference pasteurisations. The sensory properties of skim milk subjected to instant infusion pasteurisation were described by negative attributes, such as cardboard sour and plastic flavours, which are not associated normally with fresh milk. Partial least squares modelling showed good correlation between the volatile compounds and the sensory properties, indicating the predictive and possible causal importance of the volatile compounds for the sensory characteristics.

U2 - 10.1111/j.1471-0307.2010.00641.x

DO - 10.1111/j.1471-0307.2010.00641.x

M3 - Journal article

VL - 64

SP - 34

EP - 44

JO - International Journal of Dairy Technology

JF - International Journal of Dairy Technology

SN - 1364-727X

IS - 1

ER -

ID: 32375233