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Permanent link (DOI): https://doi.org/10.7939/R3SW5V

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Effect of Thermal Processing and Pressure Assisted Thermal Processing (PATP) on the Flavor Profile of Conjugated Linoleic Acid (CLA)-Enriched Milk Open Access

Descriptions

Other title
Subject/Keyword
Ultra Pasteurization (UP)
Conjugated Linoleic Acid (CLA)
Ultra High Temperature (UHT)
flavor compounds
catechin
solid-phase microextraction (SPME)
CLA-enriched milk
Pressure Assisted Thermal Processing (PATP)
Type of item
Thesis
Degree grantor
University of Alberta
Author or creator
Leal Davila, Metzeri
Supervisor and department
Dr. Marleny A. Saldana (Department of Agricultural, Food and Nutritional Science)
Examining committee member and department
Dr. Wendy Wismer (Department of Agricultural, Food and Nutritional Science)
Dr. Jonathan Curtis (Department of Agricultural, Food and Nutritional Science)
Department
Department of Agricultural, Food, and Nutritional Science
Specialization
Food Science and Technology
Date accepted
2013-01-06T19:39:50Z
Graduation date
2013-06
Degree
Master of Science
Degree level
Master's
Abstract
The effect of Ultra-Pasteurization (125°C/2-15 s), Ultra High Temperature (UHT) (135°C/4-10 s and 145°C/4-20 s) and Pressure Assisted Thermal Processing (PATP) (200-600 MPa, 80-120°C for 3-30 min) on formation of flavor compounds in Conjugated Linoleic Acid (CLA)-enriched milk was studied and analyzed using headspace solid-phase microextraction gas-chromatography and mass-spectrometry. The addition of catechin (0.5 g/kg) in milk treated by PATP (400 MPa/120°C/15 min) was evaluated. Additionally, volatiles after UHT processing were investigated during storage (0-30 days at 25°C and 4°C). Overall, UHT processing had more effect on the formation of flavor compounds than with PATP. Heptanal, 2-heptanone and octanal were the main compounds found in processed CLA-enriched milk. Catechin effectively inhibited the formation of aldehydes and ketones. Finally, hexanal and heptanal decreased over storage time regardless of the storage temperature.
Language
English
DOI
doi:10.7939/R3SW5V
Rights
Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. Where the thesis is converted to, or otherwise made available in digital form, the University of Alberta will advise potential users of the thesis of these terms. The author reserves all other publication and other rights in association with the copyright in the thesis and, except as herein before provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission.
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