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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


Other title
Ultra Pasteurization (UP)
Conjugated Linoleic Acid (CLA)
Ultra High Temperature (UHT)
flavor compounds
solid-phase microextraction (SPME)
CLA-enriched milk
Pressure Assisted Thermal Processing (PATP)
Type of item
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 of Agricultural, Food, and Nutritional Science
Food Science and Technology
Date accepted
Graduation date
Master of Science
Degree level
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.
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