Volatile Compound Analysis in Dairy Products
Summary
Volatile compounds are key determinants of flavour, aroma and overall quality in milk and its derivatives. Analytical techniques have evolved to profile these substances at trace levels, enabling a deeper understanding of how processing, storage and formulation impact sensory attributes. Core methods combine extraction approaches such as solid-phase microextraction with separation and detection by gas chromatography-mass spectrometry, often supplemented by electronic sensors and multivariate data analysis. Commonly detected classes include aldehydes, ketones, alcohols, lactones, sulphur compounds and terpenes, each contributing distinct notes from creamy and fruity to oxidised or off-flavour characteristics. Studies address factors such as heat treatment, lipid oxidation, fermentation and ingredient interactions, with practical applications in shelf-life assessment, process optimisation and authenticity verification. By mapping the formation pathways and kinetics of volatile species, researchers support the dairy industry in delivering consistent quality, reducing waste and innovating novel products across global markets.
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Volatile Compound Analysis in Dairy Products publication trend
The graph below shows the total number of articles in volatile compound analysis in dairy products across all publications each year (not limited to Nature Index journals).
Technical terms
Volatile Organic Compounds (VOCs): Low-molecular-weight chemicals that readily vaporise and contribute to aroma and flavour perceptions in dairy products.
Solid-Phase Microextraction (SPME): A solvent-free technique for extracting volatile analytes from headspace or liquid samples using a coated fibre.
Gas Chromatography-Mass Spectrometry (GC-MS): An analytical platform that separates volatile compounds by gas chromatography and identifies them via mass spectrometric detection.
Lipid Oxidation: Chemical degradation of fats leading to the formation of off-flavour volatiles such as aldehydes and ketones.
Electronic Nose (E-nose): An array of gas sensors used to detect and differentiate complex odour profiles.
Electronic Tongue (E-tongue): A multisensor system designed to assess taste attributes by measuring electrical or chemical responses.
References
- Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS. Foods (2023).
- 2-heptanone, 2-nonanone and 2-undecanone confer oxidation off-flavor in cow milk storage. Journal of Dairy Science (2023).
- Oxidative Quality of Dairy Powders: Influencing Factors and Analysis. Foods (2021).
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