Solid phase microextraction of stale flavour volatiles from the headspace of UHT milk

Abstract

Abstract Solid phase microextraction (SPME) offers a solvent‐free and less labour‐intensive alternative to traditional flavour isolation techniques. In this instance, SPME was optimised for the extraction of 17 stale flavour volatiles (C3–11,13 methyl ketones and C4–10 saturated aldehydes) from the headspace of full‐cream ultrahigh‐temperature (UHT)‐processed milk. A comparison of relative extraction efficiencies was made using three fibre coatings, three extraction times and three extraction temperatures. Linearity of calibration curves, limits of detection and repeatability (coefficients of variation) were also used in determining the optimum extraction conditions. A 2 cm fibre coating of 50/30 µm divinylbenzene/Carboxen/polydimethylsiloxane in conjunction with a 15 min extraction at 40 °C were chosen as the final optimum conditions. This method can be used as an objective tool for monitoring the flavour quality of UHT milk during storage. Copyright © 2005 Society of Chemical Industry