Identification and Quantitative Determination of 2-Furfurol in Sterilized Concentrated Milk

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Abstract
A large peak appearing in the gas chromatograms of flavor concentrates obtained by vacuum steam distillation of stale sterilized concentrated milk (SCM) was identified as 2-furfurol by gas chromatography combined with mass spectrometry. Quantitative gas chromatography demonstrated that the amount of 2-furfurol in SCM increased rapidly through 26 weeks storage at 27[degree] C. The amount of 2-furfurol in samples stored for 26 weeks exceeded the flavor threshold (10-12.5 ppm) for this compound in milk. This suggests that 2-furfurol formation contributes to the flavor deterioration of SCM.