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Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing.

Journal of food science · 2011 · Mixed · Low evidence

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MixedLow evidencePaper 3269

PEF-treated milk showed changes in volatile composition versus HTST pasteurized milk, including increased aldehydes and lower methyl ketones; some compounds (e.g., 2(5H)-furanone) were detected only in PEF-treated milk. Despite GC-MS differences, GC-olfactome…

Study snapshot

PublicationJournal of food science · 2011
Study typeother
Reported directionMixed
Evidence ratingLow

Abstract

Effects of pulsed electric field (PEF) treatments on the volatile profiles of milk were studied and compared with pasteurized treatment of high temperature short time (HTST) (75 °C, 15 s). Volatile compounds were extracted by solid-phase micro-extraction (SPME) and identified by gas chromatography/mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). A total of 37 volatile compounds were determined by GC-MS, and 19 volatile compounds were considered to be major contributors to the characteristic flavor of milk samples. PEF treatment resulted in an increase in aldehydes. Milk treated with PEF at 30 kV/cm showed the highest content of pentanal, hexanal, and nonanal, while heptanal and decanal contents were lower than in pasteurized milk, but higher than in raw milk. All the methyl ketones detected in PEF milk were lower than in pasteurized milk. No significant differences in acids (acetic acid, butanoic acid, hexanoic acid, octanoic acid, and decanoic acid), lactones, and alcohols were observed between pasteurized and PEF-treated samples; however, 2(5H)-furanone was only detected in PEF-treated milk. Although GC-MS results showed that there were some volatile differences between pasteurized and PEF-treated milk, GC-O data showed no significant difference between the 2 samples.

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AI evidence extraction

Structured fields below were generated from the paper’s abstract and metadata to make the evidence easier to inspect. Automated extraction may be incomplete or incorrect; verify important details against the original paper.

Study typeother
Effect directionmixed
PopulationNot supplied
Sample sizeNot supplied
ExposureNot supplied
Evidence strengthLowConfidence: 74% · Peer reviewed: yes

Main findings

PEF-treated milk showed changes in volatile composition versus HTST pasteurized milk, including increased aldehydes and lower methyl ketones; some compounds (e.g., 2(5H)-furanone) were detected only in PEF-treated milk. Despite GC-MS differences, GC-olfactometry indicated no significant difference between pasteurized and PEF-treated samples.

Outcomes measured

  • Milk volatile compound profile (GC-MS)
  • Odor-active compounds / sensory-relevant volatiles (GC-O)

Limitations

  • Sample size not reported in abstract
  • PEF parameters incompletely reported (only field strength noted; other settings/duration not stated)
  • Outcomes limited to volatile profiles/GC-O; broader health or safety outcomes not assessed
View raw extracted JSON
{
  "study_type": "other",
  "exposure": {
    "band": null,
    "source": "pulsed electric field (PEF) food processing",
    "frequency_mhz": null,
    "sar_wkg": null,
    "duration": null
  },
  "population": null,
  "sample_size": null,
  "outcomes": [
    "Milk volatile compound profile (GC-MS)",
    "Odor-active compounds / sensory-relevant volatiles (GC-O)"
  ],
  "main_findings": "PEF-treated milk showed changes in volatile composition versus HTST pasteurized milk, including increased aldehydes and lower methyl ketones; some compounds (e.g., 2(5H)-furanone) were detected only in PEF-treated milk. Despite GC-MS differences, GC-olfactometry indicated no significant difference between pasteurized and PEF-treated samples.",
  "effect_direction": "mixed",
  "limitations": [
    "Sample size not reported in abstract",
    "PEF parameters incompletely reported (only field strength noted; other settings/duration not stated)",
    "Outcomes limited to volatile profiles/GC-O; broader health or safety outcomes not assessed"
  ],
  "evidence_strength": "low",
  "confidence": 0.74,
  "peer_reviewed_likely": "yes",
  "keywords": [
    "pulsed electric field",
    "PEF",
    "milk",
    "pasteurization",
    "HTST",
    "volatile compounds",
    "SPME",
    "GC-MS",
    "GC-olfactometry",
    "aldehydes",
    "methyl ketones"
  ],
  "suggested_hubs": []
}
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AI-extracted fields are generated from the abstract and metadata and may be incomplete or incorrect. This material is for informational purposes and is not medical advice.

Identifiers and source

DOI: 10.1111/j.1750-3841.2010.01916.x
PubMed: 21535640

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