Analysis of Aroma-Active Components of Light-Activated Milk

Milks of varying fat levels (skim, 2% and whole) were exposed to fluorescent light at 200 FC. Control (not exposed) and light-activated flavored (LAF) milks were subsequently evaluated by sensory and instrumental methods. Results of sensory evaluation demonstrated that flavor of LAF milk is impacted by the fat level of the milk. The combined results of gas chromatography-olfactometry (GC-O) of volatiles isolated by static (SHS) and dynamic (DHS) headspace sampling and by vacuum distillation-solvent extraction (VDSE) from control and LAF milks of varying fat contents revealed that odorants of low, intermediate, and high volatility are involved in LAF. Furthermore, these compounds are derived from both lipid and non-lipid precursors. Specific components involved the aroma of LAF milk can be quantified by DHS.