Gas Chromatographic Study of Flavor Deterioration in High-Temperature Short-Time Fluid Sterile Milk

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Abstract
Flavor changes which occur in high temperature short-time (HTST) fluid sterile milk during storage at 4.4, 22, and 36 C for 3 months were investigated. The fluid milk was processed in a commercial sterilizer at 140.5 C [plus or minus] 1C for approximately 4 sec. The physical changes observed in the HTST sterile milk during storage were: gelation, sedimentation, and creaming. Organoleptic evaluation revealed the development of stale flavor after 2 months at 22s C Rate of staling was a function of storage temperature. Flavor components isolated from the sterile milk were separated by gas-liquid chromatography (GLC) using a dual flame ionization detector. Flavor components tentatively identifiedinfresh smaples were: ethanal, propanal, furfural, acetone, 2-butanone, ethanol, and butanol. Storage samples showed in addition to the aforementioned: butanal, hexanal, heptanal, 2-petanone, and 2- heptanone. Confirmation of some carbonyl compounds tentatively identifiedbyGLCwasmadeby TLC of their 2,4 DNPH derivatives. Ethanal, acetone, and 2-butanone, and 2- heptanone were identified in samplesstored for 3 months at 22[degree]C.