Analytical Methods for the Characterisation of Aroma Compounds in Milk.
Kevin Ghavalas1,2, Sonja Kukuljan1,3, Yada Nolvachai1,2
1ARC Training Centre for Hyphenated Analytical Separation Technologies (HyTECH), Burwood, VIC 3125, Australia.
Foods (Basel, Switzerland)
|June 12, 2026
Summary
Ultra-high-temperature (UHT) milk processing impacts flavor, but analytical methods for milk aroma often lack integration. Combining chemical and sensory analyses is crucial for understanding milk flavor changes.
Area of Science:
- Food Science and Technology
- Analytical Chemistry
- Sensory Science
Background:
- Milk is a vital global food source, with processing methods like ultra-high-temperature (UHT) treatment extending shelf life but affecting flavor and consumer acceptance.
- Aroma significantly influences flavor perception, yet current dairy research often analyzes volatile compounds and sensory data separately, hindering a mechanistic understanding of processing-induced flavor changes.
Purpose of the Study:
- To critically review analytical strategies for characterizing aroma in bovine drinking milk.
- To identify constraints in current methodologies and highlight the need for integrated approaches in dairy flavor analysis.
Main Methods:
- Examination of sample preparation techniques for milk aroma analysis.
- Review of volatile extraction methods, including chromatographic profiling (e.g., multidimensional chromatography).
- Assessment of various sensory methodologies and their integration with chemical analyses.
Main Results:
- Inconsistent experimental designs and limited focus on aroma-active compounds are prevalent in dairy flavor research.
- No single analytical method is universally superior; performance depends on matrix composition and analytical goals.
- Multidimensional chromatography and integrated sensory-instrumental approaches offer significant advantages for complex flavor systems.
Conclusions:
- There is a critical need for standardized, matrix-appropriate analytical methodologies in milk flavor research.
- Enhanced integration of chemical and sensory data is essential for advancing mechanistic and consumer-relevant flavor characterization of milk.
- Improved analytical strategies will lead to better understanding and control of milk flavor profiles.
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