Comparison between the flavor profiles of milk pasteurized using alternating-current high electric field and ultra-high temperature.

Heat treatment of milk is an indispensable process for ensuring microbiological safety and extending the shelf life of milk. Ultra-high temperature-processed milk results in undesirable cooked flavors. An increasing trend exists toward approaches using multivariate analysis based on the concept that flavor is a composite of volatile compounds. This study evaluated whether alternating-current high electric field (AC-HEF) pasteurization improves the flavor quality of milk compared with conventional UHT treatment. Raw milk from a single batch was processed using AC-HEF (115°C, 20 s) or UHT (135°C, 2-3 s) treatment. Volatile compounds were profiled using solid-phase microextraction GC-MS with a targeted aroma database (∼500 compounds) and GC-sulfur chemiluminescence detection (SCD) for sulfur-containing volatiles. Sensory evaluation involved a 120-member consumer panel and a trained panel, and differential addition tests were performed for key aroma compounds identified using multivariate analysis. Consumers rated AC-HEF milk higher for its pleasant aroma and aftertaste. Multivariate analysis indicated that hexanal and butyl acetate were characteristic of AC-HEF milk, whereas 1-octen-3-one was more abundant in UHT milk. Spike-in tests showed that the addition of hexanal to UHT milk improved the perception, whereas 1-octen-3-one addition to AC-HEF milk produced undesirable results. Gas chromatography-SCD confirmed significantly higher levels of carbon disulfide in UHT milk. These results suggest that AC-HEF processing enhances favorable flavor attributes by suppressing off-flavor formation while maintaining the levels of aromatic volatiles. Thus, AC-HEF represents a promising alternative to UHT for producing shelf-stable milk with an improved flavor profile.