Monitoring photooxidation‐induced dynamic changes in the volatile composition of extended shelf life bovine milk by PTR‐MS

Abstract

Exposure of milk to light leads to photooxidation and the development of off-flavours. To follow these reactions, semi-skimmed (1.5% fat) and whole (3.8% fat) extended shelf life (ESL) bovine milk samples were exposed to fluorescent light for up to 20 h at room temperature, and the volatiles in the samples' headspace were measured in real time using proton-transfer-reaction mass spectrometry (PTR-MS). Compounds tentatively identified as methanethiol, acetone/propanal, pentanal/octanal/nonanal/1-octen-3-ol, hexanal, diacetyl, dimethyl disulphide, heptanal and benzaldehyde displayed dynamic release profiles relating to the changes occurring in milk upon exposure to light.