In this study, the flavor changes of frozen raw milk samples were analyzed by GC-MS-O, and the effects of different thawing methods on the flavor of samples were compared. At the same time, off-flavor samples from 9 pastures were compared according to sensory feedback to establish the correlation between sensory feedback and flavor components of samples. The results showed that the optimum sample pretreatment methods was - 18<sup>o</sup>C freezing temperature, storage for 8 days; the thawing temperature was 4<sup>o</sup>C , no boiling. Meanwhile, the amount of flavor substances detected in frozen milk samples after 8 days of freezing was similar to that of fresh milk samples. Except for 2-Heptanone (standard green substance), other flavor substances were detected by sniffer 9000 below the human threshold. Furthermore, flavor compounds that may be related to milky flavor of raw milk are: 1-Hexadecanol, Vanillin, TBDMS derivative, Nonanal, n-Decanoic acid, 2-Heptanone, Octanoic acid, Octane and Pentanal.

Application of sensory evaluation in flavor analysis of raw milk

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.