C. Mussinan

Determination of the cause of off-flavors in milk by dynamic headspace GC/MS and multivariate data analysis

Abstract Milk is susceptible to off-flavor development by a variety of mechanisms. Multivariate analysis of GC data can be used to determine the cause of off-flavor development in customer complaint milk samples. Control samples of normal, good-tasting milk were analyzed by dynamic headspace GC/MS and a GC/FID technique that measures free fatty acids. The samples were then subjected to common abuse conditions (exposure to light, copper, and sanitizer) at various levels and re-analyzed. The abused samples provided the basis for KNN and SIMCA classification modeling. Results show that multivariate analysis can accurately predict the type of sample abuse responsible for off-flavors.

Nutrition, functional and sensory properties of foods

The link between nutrition, food and health is well established and the global interest in these areas generates new information every day. This book pulls together the latest research on flavour chemistry and nutritional and functional properties of food. Topics covered in flavour chemistry begin with an overview of the analysis, occurrence and formation mechanism of furan, a food-borne carcinogen, then focuses on analysis of melamine, the uses of enzymes to modify flavours of wines and protein as a process flavour precursor and finally includes information on the volatile compounds in an array of food products and ingredients such as coriander, chamomile, saffron and dry fermented sausage. Coverage in the nutritional and functional properties of food section is wide range and includes reviews of the hot topics such as the metabolism of dietary phenolic acids, the use of emulsions for the oral delivery of bioactive phytochemicals and the impact on epigenetics in cancer prevention. Written by international experts in the field and edited to a high standard, this title will provide a unique reference for researchers and other professionals in the industry and academia, particularly those directly involved in food science.