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

• Author / Creator

  Leal Davila, Metzeri

• 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.

• Subjects / Keywords

  • Catechin
  • Flavor compounds
  • CLA-enriched milk
  • Conjugated Linoleic Acid (CLA)
  • Solid-phase microextraction (SPME)
  • Ultra High Temperature (UHT)
  • Pressure Assisted Thermal Processing (PATP)
  • Ultra Pasteurization (UP)

• Graduation date

  Spring 2013

• Type of Item

  Thesis

• Degree

  Master of Science

• DOI

  https://doi.org/10.7939/R3SW5V

• License

  This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.