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살균온도(殺菌溫度)에 따른 시유의 휘발성 Carbonyl 화합물의 생성에 관한 연구
정의용,유제현,서형완 한국낙농학회 1983 韓國酪農學會誌 Vol.5 No.1
This experiment was carried out to analyze, compare, and examine the effect which pasteurizing temperature (LTLT: 65℃/30minutes, HTST: 72-75℃/15seconds, 82℃/25seconds and UHT: 135℃/2seconds) in industrial pasteurizing method of milk affected to form volatile carbonyl compounds, flavor components of market milk, by TLC and GLC, and to search fundamental data for the flavor of market milk. The results obtained were summarized as follows: 1. The volatile carbonyl compounds identified by TLC, only 3 components of formaldehyde, acetaldehyde and acetone were detected in raw milk. But formaldehyde, acetaldehyde, acetone, and propionaldehyde were identified in pasteurized market milk, besides unidentified components were present. 2. The analytical results by GLC, no heated raw milk was the most abundant in 70.26% of acetaldehyde, and was consisted of 27.28% of formaldehyde, 2.46% of acetone. 3. In the market milk pasteurized by low temperature long time at 63℃ for 30minutes, the volatile carbonyl compounds was consisted of 69.97% of acetone, 14.92% of acetaldehyde and 3.23% of formaldehyde, and 8.01% of 2-heptanone and 3.87% of propionaldehyde, not present in raw milk, were produced. 4. The market milk pasteuized by high temperature short time at 72-75℃ for 15seconds was consisted of 51.18% of actaldehyde 17.19% of acetone, 14.57% of propionaldehyde, 8.37% of formaldehyde and 3.98% of 2-heptanone, and 2.62% of diacetyl, 1.19% of n-pentaldehyde and 0.90% of n-butryraldehyde were produced unlike the market milk heated at 63℃. 2-heptanone (19.99%) in market milk pasteurized at 82℃ for 25seconds was suddenly increased in comparision with the market milk pasteurized at 72-75℃ for 25seconds. Acetaldehyde (54.64%), n-butyraldehyde (1.73%), n-pentaldehyde (2.06%) and diacetyl (2.78%) also were slightly increased. However, formaldehyde (1.99%), acetone (8.87%) and propionaldehyde (7.92%) were shown the decreased tendency. 5. The market milk pasteurized by ultra high temperature at 135℃ for 2seconds was contained of 57.69% of acetone, 27.47% of acetaldehyde, 11.17% of 2-heptaneone, 2.08% of formaldehyde and 1.59% of propionaldehyde, and a trace amount of n-butyraldehyde, diacetyl and n-pentaldehyde were generally similar to those of market milk heated at 63℃ in component pattern.
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