Department of Food Science, University of Pretoria, South Africa.
Crit Rev Food Sci Nutr. 2012;52(1):21-30. doi: 10.1080/10408398.2010.487166.
Ultra High Temperature (UHT) processing leads to the formation of "cooked" and "flat" flavors in milk. These undesirable notes occur due to the volatile formation of a variety of sulphur containing compounds, methyl ketones and aliphatic aldehydes, derived from the constituents of the milk's matrix during thermal processing and storage. The "cooked" flavor of UHT milk is associated with the presence of a variety of sulphur containing compounds while the "stale" flavor is characterized by the dissipation of these sulphur volatiles and an increase of the formation and presence of both methyl ketones and aliphatic aldehydes over time. The extent to which the individual volatiles contribute to the overall flavor of UHT milk is not clear. The proposed formation of these volatiles, that is, the methods to control the intensity of "cooked" and "stale" flavors associated with UHT milk and extraction techniques for the isolation of these volatiles from milk, have been reviewed.
超高温（UHT）处理会导致牛奶产生“煮过”和“平淡”的味道。这些不良味道是由于牛奶基质中的各种含硫化合物、甲基酮和脂肪醛在热加工和储存过程中挥发形成的。UHT 牛奶的“煮过”味道与各种含硫化合物的存在有关，而“陈旧”味道的特征是这些硫挥发物的消散，以及随着时间的推移，甲基酮和脂肪醛的形成和存在增加。这些挥发性物质对 UHT 牛奶整体风味的贡献程度尚不清楚。本文综述了这些挥发性物质的形成机制，即控制 UHT 牛奶中“煮过”和“陈旧”味道强度的方法，以及从牛奶中分离这些挥发性物质的提取技术。
