Journal of Dairy Science
Volume 89, Issue 8 , Pages 2919-2927 , August 2006

Quantification of Trace Volatile Sulfur Compounds in Milk by Solid-Phase Microextraction and Gas Chromatography–Pulsed Flame Photometric Detection

Received 1 November 2005 ,Accepted 28 December 2005.

References 

  1. Aguerre S, Lespes G, Desauziers V, Potin-Gautier M. Speciation of organotins in environmental samples by SPME-GC: Comparison of four specific detectors: FPD, PFPD, MIP-AES and ICP-MS. J. Anal. Atom. Spectrom. 2001;16:263–269
  2. Amirav A, Jing H. Pulsed flame photometer detector for gas chromatography. Anal. Chem. 1995;67:3305–3318
  3. Badings HT. Reduction of cooked flavor in heated milk and milk products. In:  Land DG,  Nursten HE editor. Progress in Flavor Research. London, UK: Applied Science Publishers; 1978;p. 263–265
  4. Badings HT, Neeter R, Van der Pol JJG. Reduction of heated flavor in heated milk and milk products by l-cystine. Lebensm. Wiss. Technol. 1978;11:237–242
  5. Badings HT, Van der Pol JJG, Neeter R. Aroma compounds which contribute to the difference in flavor between pasteurized milk and UHT milk. In:  Schreider P editors. Flavor ‘81. Berlin, Germany: Walter de Gruyter & Co.; 1981;p. 683–692
  6. Bendall JG. Aroma compounds of fresh milk from New Zealand cows fed different diets. J. Agric. Food Chem. 2001;49:4825–4832
  7. Block E, Calvey EM. Facts and artifacts in Allium chemistry. In:  Mussinan CJ,  Keelan ME editor. Sulfur Compounds in Foods. Washington, DC: American Chemical Society; 1994;p. 63–79
  8. Burbank HM, Qian MC. Quantification of volatile sulfur compounds in Cheddar cheeses of various age. Abstract 10, session 30. In: Proc. IFT Annual Meeting. New Orleans, LA. IFT, Chicago, IL. 2005;
  9. Burbank HM, Qian MC. Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection. J. Chromatogr. A. 2005;1066:149–157
  10. Burmeister MS, Drummond CJ, Pfisterer EA, Hysert DW, Sin YO, Sime KJ, et al. Measurement of volatile sulfur compounds in beer using gas chromatography with a sulfur chemiluminescence detector. J. Am. Soc. Brewing Chem. 1992;50:52–58
  11. Chan F, Reineccius GA. Kinetics o the formation of methional, dimethyl disulfide, and 2-acethylthiophene via the Maillard reaction. In:  Mussinan CJ,  Keelan ME editor. Sulfur Compounds in Foods. Washington, DC: American Chemical Society; 1994;p. 127–137
  12. Chin H-W, Lindsay RC. Ascorbate and transition-metal mediation of methanethiol oxidation to dimethyl disulfide and dimethyl trisulfide. Food Chem. 1994;49:387–392
  13. Christensen KR, Reineccius GA. Gas chromatographic analysis of volatile sulfur compounds from heated milk using static headspace sampling. J. Dairy Sci. 1992;75:2098–2104
  14. Contarini G, Povolo M, Leardi R, Toppino PM. Influence of heat treatment on the volatile compounds of milk. J. Agric. Food Chem. 1997;45:3171–3177
  15. Damodaran S. Amino acids, peptides, and proteins. In:  Fennema OR editors. Food Chemistry. 3rd. ed.. New York, NY: Marcel Dekker, Inc.; 1996;p. 412–413
  16. Datta N, Elliot AJ, Perkins ML, Deeth HC. Ultra-high-temperature (UHT) treatment of milk: Comparison of direct and indirect modes of heating. Aust. J. Dairy Technol. 2002;57:211–227
  17. de Koning PJ, Badings HT, Van der Pol JJG, Kaper J, Vos-Klompmacher EAJ. Effect of heat treatment and fat content on UHT milk. Voedingsmiddelentechnologie. 1990;23:11–14
  18. Dreher JG, Rousef RL, Naim M. GC-olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice. J. Agric. Food Chem. 2003;51:3097–3102
  19. ETS Laboratories. 2002. Subject: Sulphides in wine. http://www.etslabs.com/scripts/ets/pagetemplate/blank.asp?pageid=350 Accessed Feb. 4, 2005.
  20. Fan X, Sommers CH, Thayer DW, Lehotay SJ. Volatile sulfur compounds in irradiated precooked turkey breast analyzed with pulsed flame photometric detection. J. Agric. Food Chem. 2002;50:4257–4261
  21. Fang Y, Qian MC. Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique. J. Chromatogr. A. 2005;1080:177–185
  22. Ferreti A. Inhibition of cooked flavor in heated milk by use of additives. J. Agric. Food Chem. 1973;21:939–942
  23. Haberhauer-Troyer C, Crnoja M, Rosenberg E, Grasserbauer M. Surface characterization of commercial fibers for solid-phase microextraction and related problems in their application. J. Anal. Chem. 2000;366:329–331
  24. Hill PG, Smith RM. Determination of sulfur compounds in beer using headspace solid-phase microextraction and gas chromatographic analysis with pulsed flame photometric detection. J. Chromatogr. A. 2000;872:203–213
  25. Hutton JT, Patton S. The origin of sulfhydryl groups in milk proteins and their contributions to “cooked” flavor. J. Dairy Sci. 1952;35:699–705
  26. Jaddou HA, Pavey JA, Manning DJ. Chemical analysis of flavor volatiles in heat-treated milks. J. Dairy Res. 1978;45:391–403
  27. Jing H, Amirav A. Pesticide analysis with the pulsed-flame photometer detector and direct sample introduction device. Anal. Chem. 1997;69:1426–1435
  28. Kastner JR, Das KC, Hu C, McClendon R. Effect of pH and temperature on the kinetics of odor oxidation using chlorine dioxide. J. Air Waste Manag. Assoc. 2003;53:1218–1224
  29. Lestremau F, Desauziers V, Roux J-C, Fanlo J-L. Development of a quantification method for the analysis of malodorous sulphur compounds in gaseous industrial effluents by solid-phase microextraction and gas chromatography-pulsed flame photometric detection. J. Chromatogr. A. 2003;999:71–80
  30. Metrohm. 2001. Subject: Titrimetric/potentiometric determination of hydrogen sulfide, mercaptans and carbonyl sulfide in natural gas. http://www.metrohm.co.uk Accessed January 7, 2005.
  31. Moio L, Etievant PX, Langlois D, Dekimpe J, Addeo F. Detection of powerful odorants in heated milk by use of extract dilution sniffing analysis. J. Dairy Res. 1994;61:385–394
  32. Murray RA. Limitations to the use of solid-phase microextraction for quantitation of mixtures of volatile sulfur compounds. Anal. Chem. 2001;73:1646–1649
  33. Mussinan CJ, Keelan ME. Sulfur Compounds in Foods. An Overview. In:  Mussinan CJ,  Keelan ME editor. Sulfur Compounds in Foods. Washington, DC: American Chemical Society; 1994;p. 1–6
  34. Nielsen AT, Jonsson S. Trace determination of volatile sulfur compounds by solid-phase microextraction and GC-MS. Analyst. 2002;127:1045–1049
  35. Parry RM. Milk coagulation and protein denaturation. In:  Webb BH,  Johnson AH,  Alford JH editor. Fundamentals of Dairy Chemistry. Westport, CT: AVI Publishing; 1974;p. 127–128
  36. Pelusio F, Nilsson T, Montanarella L, Tilio R, Larsen B, Facchetti S, et al. Headspace solid-phase microextraction analysis of volatile organic sulfur compounds in black and white truffle aroma. J. Agric. Food Chem. 1995;43:2138–2143
  37. Rerkrai S, Jeon IJ, Bassette R. Effect of various direct ultra-high temperature heat treatments on flavor of commercially prepared milks. J. Dairy Sci. 1987;70:2046–2054
  38. Rychlik M, Schieberle P, Grosch W. Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants. Garching, Germany: Deutsche Forschungsanstalt fur Lebensmittelchemie and Institut fur Lebensmittelchemie der Technischen Universitat Munchen; 1998;
  39. Scanlan RA, Lindsay R, Libbey LM, Day EA. Heat-induced volatile compounds in milk. J. Dairy Sci. 1968;51:1001–1007
  40. Shibamoto T, Mihara S, Nishimura O, Kamiya Y, Aitoku A, Hayashi J. Flavor volatiles formed by heated milk. In:  Charalambous G editors. The Analysis and Control of less Desirable Flavors in Foods and Beverages. New York, NY: Academic Press, Inc.; 1980;p. 260–263
  41. Shipe WF. Analysis and control of milk flavor. In:  Charalambous G editors. The Analysis and Control of Less Desirable Flavors in Foods and Beverages. New York, NY: Academic Press, Inc.; 1980;p. 201
  42. Simon M, Hansen AP. Effect of various dairy packaging materials on the shelf life and flavor of ultrapasteurized milk. J. Dairy Sci. 2001;84:784–791
  43. Steely JS. Chemiluminescence detection of sulfur compounds in cooked milk. In:  Mussinan CJ,  Keelan ME editor. Sulfur Compounds in Foods. Washington, DC: American Chemical Society; 1994;p. 22–35
  44. Steffen A, Pawliszyn J. Analysis of flavor volatiles using headspace solid-phase microextraction. J. Agric. Food Chem. 1996;44:2187–2193
  45. Toso B, Procida G, Stefanon B. Determination of volatile compounds in cows’ milk using headspace GC-MS. J. Dairy Res. 2002;69:569–577
  46. Tressl R, Kersten E, Nittka C, Rewicki D. Formation of sulfur containing flavor compounds from [13C]-labeled sugars, cysteine, and methionine. In:  Mussinan CJ,  Keelan ME editor. Sulfur Compounds in Foods. Washington, DC: American Chemical Society; 1994;p. 224–235
  47. Urbach G. Relations between cheese flavor and chemical composition. Int. Dairy J. 1993;3:389–422
  48. Vazquez-Landaverde PA, Velazquez G, Torres JA, Qian MC. Quantitative determination of thermally derived volatile compounds in milk using solid-phase microextraction and gas chromatography. J. Dairy Sci. 2005;88:3764–3773
  49. Wercinski SAS, Pawliszyn J. SPME Theory. In:  Wercinski SAS editors. Solid phase microextraction: A practical guide. New York, NY: Marcel Dekker, Inc.; 1999;p. 1–24
  50. Zheng Y, Ho C. Kinetics of the release of hydrogen sulfide from cysteine and glutathione during thermal treatment. In:  Mussinan CJ,  Keelan ME editor. Sulfur Compounds in Foods. Washington, DC: American Chemical Society; 1994;p. 138–146

PII: S0022-0302(06)72564-4

doi: 10.3168/jds.S0022-0302(06)72564-4

Journal of Dairy Science
Volume 89, Issue 8 , Pages 2919-2927 , August 2006