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Powerful odorants in bovine, ovine, caprine and water buffalo milk determined by means of gas chromatography–olfactometry

Published online by Cambridge University Press:  01 June 2009

Luigi Moio ,
Dominique Langlois ,
Patrick Etievant  and
Francesco Addeo
Luigi Moio
Affiliation:
Istituto di Industrie Agrarie, Facoltà di Agraria, Università di Napoli Federico II, I-80055 Portici, Italia
Dominique Langlois
Affiliation:
Laboratoire de Recherches sur les Arômes, Institut National de la Recherche Agronomique (INRA), 21034 Dijon, France
Patrick Etievant
Affiliation:
Laboratoire de Recherches sur les Arômes, Institut National de la Recherche Agronomique (INRA), 21034 Dijon, France
Francesco Addeo
Affiliation:
Istituto di Industrie Agrarie, Facoltà di Agraria, Università di Napoli Federico II, I-80055 Portici, Italia
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Summary

The main compounds responsible for the aroma of bovine, ovine, caprine and water buffalo freshly secreted milk have been identified by means of a gas chromatography–olfactometry technique. Of the fourteen odour-active volatile compounds detected, eight were present in all milks studied. Ethylbutanoate and ethylhexanoate (fruit-like aroma), among the neutral odorants, were the major contributors to the odour of bovine, ovine and caprine milk. The aroma of water buffalo milk was less dependent on ethylhexanoate and was also due to l-octen-3-ol (aroma of raw mushrooms), nonanal (freshly cut grass), indole (stable, animals) and an unidentified constituent, characterized by a retention index of 828, with a typical odour of warm milk and/or smoked cheese. Other aroma components were specific for some types of milk, contributing to the complexity and richness of flavour.

Type
Original Articles
Information
Journal of Dairy Research , Volume 60 , Issue 2 , May 1993 , pp. 215 - 222
Copyright
Copyright © Proprietors of Journal of Dairy Research 1993

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References

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