Analysis of volatile flavor compounds in fresh and off-flavor milk by using GC/MS and electronic nose system

초록

Volatile organic compounds from milk were analyzed and identified by using the analysis methods of headspace solid phase microextraction gas chromatography/mass spectrometry (HSPME GC/MS) and electronic nose (E-Nose) system. About 20 volatile compounds were identified by HSPME GC/MS for the fresh and off-flavor milk samples: the most distinctive compounds were four ketones (2-butanone, 2-pantanone, 2-heptanone, 2-nonanone) and four aldehydes (2-methlbutanal, pentanal, hexanal, benzaldehyde).