Comprehensive Analysis of Aromatic Compounds in Milk using GC-MS, SPME Arrow and Smart Aroma Database.

Description:
The aroma component of milk is one of the important factors that determine the taste, and it is said that it would greatly depends on the production area, feed, sterilization method, storage method, and so on. The authors comprehensively analyzed the flavor compounds of milk. A wide-scope target analysis was used for the comprehensive analysis of aromatic compounds. Acquired data were processed by multivariate data analyses to calibrate and visualize milk qualifications. In this study, six types of milk were used as samples for aromatic analysis. However, the concentration of aromatic compounds in milk is very low, so comprehensive analysis is difficult. In this experiment, solid phase microextraction (SPME) was used for high sensitive analysis of aromatci compounds. SPME is a method used to adsorb compounds into a fiber to concentrate them before injection into a GC unit. That offers the advantage of much higher sensitivity. In this case, new SPME, know as SPME Arrow, was used. The SPME Arrow enables analysis at high sensitivities due to approximately 5 to 20 times more sorption phase than conventional SPME fibers. After extraction of the concentrated aromatic compunds by SPME Arrow, they were analyzed by GC/MS. Based on the analysis data, aroma compounds were analyzed using a special aroma database, and 45 aroma compounds could be identified. The data obtained from the analysis of aroma was finally processed by Principal Component Analysis (PCA). By PCA, there was a significant difference between Milk-2 and the others. The loading plot of PCA confirmed that Milk-2 contains higher amount of several aromas, such as hexanal, 1-hexanol , delta-dodecalactone and so on, than the others.