Research progress on the effect of ultra-high temperature processing on the flavor of pure milk
This article focuses on the types of important flavor substances generatedfrom liquid milk after ultra-high temperature instantaneous ster-ilization:sulfides and carbonyl compounds,as well as their effects on the characteristic flavors of pure milk,such as cooking flavor and hot milk flavor.We clarified the sources and formation mechanisms of 9 kinds of sulfides such as hydrogen sulfideand methyl mercaptan,as well as 7 kinds of carbonyl compounds such as methyl ketones and lactones.We also explained the effects of fat content,protein content,and heat treatment intensity on the formation of sulfides and carbonyl compounds,as well as the potential impact of alternative heat treatment technologies on the flavor and microorganisms of pure milk.It will help to provide scientific reference to select sterilization process and set parameters,and help to clarify the ra-tionale behind the flavor difference of different pure milk products.
pure milkflavor componentsultra-high temperature processing(UHT)heat treatment
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