Dairy Chemistry And Biochemistry

HEAT-INDUCED CHANGES IN MILK 375

Table 9.3 Substances making a strong contribution to the flavour of indirectly heated UHT

milk, those contributing to differences in flavour of milk heat-treated in different ways, and

those used in a synthetic UHT flavour preparation (from Manning and Nursten, 1987)

Synthetic

UHT flavourd

UHT-ia UHT-i-LPb UHT-i-UHT-d' (mg per kg LP)

Dimethyl sulphide
3-Methylbutanal
2-Methylbutanal
2-Methyl-1-propanethiol
Pen tanal
3-Hexanone
Hexanal
2-Heptanone
Styrene
2-4-Heptenale
Heptanal
2-Acet ylfuran
Dimethyl trisulphide
Cyanobenzene
I-Heptanol
I-Octen-3-one'
Octanal
p-Cymene
Phenol
Indene
2-Ethyl-1-hexanol
Benzyl alcohol
Unknown
Acetophenone
I-Octanol
2-Nonanone
Nonanal
p-Cresol
rn-Cresol
E-Z,Z-&Nonadienal
E-2-Nonenal
3-Methylindene
Methylindene
E thyldimethyl benzene
Decanal
Tetraethylthiourea
Benzothiazole
y-Octalactone
2,3,S-Trimethylanisole
6-Octalactone
1-Decanol
2-Undecanone
2-Methylnaphthalene
Indole
&Decalactone
Hydrogen sulphide
Diacetyl
Dimethyl disulphide
2-Hexanone

+ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +

0 1

1 1

0 1

1 1 0.008

1 1

1 1

4 2 0.40

1 0

2 0

1 1

1

4

0

(^2) 0.2 1
0.005
0.025
0.18
0.650
0.03
0.005
0.002