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. 2023 Mar 2;12(5):1071.
doi: 10.3390/foods12051071.

Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS

Ning Yuan  1   2 , Xuelu Chi  1   2 , Qiaoyan Ye  1   2 , Huimin Liu  2 , Nan Zheng  1
Affiliations

Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS

Ning Yuan et al. Foods. .

Abstract

Volatile organic compounds (VOCs) make up milk flavor and are essential attributes for consumers to evaluate milk quality. In order to investigate the influence of heat treatment on the VOCs of milk, electronic nose (E-nose), electronic tongue (E-tongue) and headspace solid-phase microextraction (HS-SPME)-gas chromatography-mass spectrometry (GC-MS) technology were used to evaluate the changes in VOCs in milk during 65 °C heat treatment and 135 °C heat treatment. The E-nose revealed differences in the overall flavor of milk, and the overall flavor performance of milk after heat treatment at 65 °C for 30 min is similar to that of raw milk, which can maximize the preservation of the original taste of milk. However, both were significantly different to the 135 °C-treated milk. The E-tongue results showed that the different processing techniques significantly affected taste presentation. In terms of taste performance, the sweetness of raw milk was more prominent, the saltiness of milk treated at 65 °C was more prominent, and the bitterness of milk treated at 135 °C was more prominent. The results of HS-SPME-GC-MS showed that a total of 43 VOCs were identified in the three types of milk-5 aldehydes, 8 alcohols, 4 ketones, 3 esters, 13 acids, 8 hydrocarbons, 1 nitrogenous compound, and 1 phenol. The amount of acid compounds was dramatically reduced as the heat treatment temperature rose, while ketones, esters, and hydrocarbons were encouraged to accumulate instead. Furfural, 2-heptanone, 2-undecanone, 2-furanmethanol, pentanoic acid ethyl ester, 5-octanolide, and 4,7-dimethyl-undecane can be used as the characteristic VOCs of milk treated at 135 °C. Our study provides new evidence for differences in VOCs produced during milk processing and insights into quality control during milk production.

Keywords: E-nose; E-tongue; HS-SPME-GC-MS; VOCs; milk.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
PCA of milk with different processing temperatures.
Figure 2
Figure 2
Radar map of VOCs in milk processed using different temperatures.
Figure 3
Figure 3
OPLS-DA 2D score map of milk E-tongue with different temperatures (A) and load diagram (B).
Figure 4
Figure 4
Changes in VOC content in milk under different temperatures. Different lowercase letters represent significant differences at p < 0.05.
Figure 5
Figure 5
OPLS-DA 2D score map of milk with different processing temperatures.
Figure 6
Figure 6
VIP chart of milk VOCs at different processing temperatures.
Figure 7
Figure 7
Correlation analysis between thermal parameters and VOCs (** p < 0.01, * p < 0.05).
See this image and copyright information in PMC

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