Efficacy of Odor Scavengers in Reducing Odor Compounds in Water, Milk, and Soymilk


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Virginia Tech


Odor detection thresholds of hexanal, 2-heptenal, 2-pentanone, and 2,4-nonadienal were determined in spring water, high temperature short time (HTST) 2% fat milk, and extended shelf life soymilk. The efficacy of odor scavenger's beta-cyclodextrin, D-sorbitol, and nylon 6 in removing these odors was also determined. The odor thresholds of the different odor and media combinations were as follows: hexanal in spring water, milk, and soymilk were 585, 339, and 536 ppb respectively; 2-heptenal in spring water, milk, and soymilk were 2,092, 2,322, and 3,184 ppb respectively; 2-pentanone in spring water, milk and soymilk were 24,925, 29,255 and 33,271 ppb respectively; and 2,4-nonadienal in spring water, milk, and soymilk were 164, 326, and 243 ppb respectively. These amounts reference the initial spiked concentration that was added directly to the media. Both hexanal and 2,4-nonadienal had lower thresholds than 2-heptenal and 2-pentanone in all of the media. The odor detection thresholds of 2-heptenal, 2-pentanone, and 2,4-nonadienal did show a significant difference between soymilk and water, but not for milk. The efficacy of the odor scavengers were determined by use of solid phase micro-extraction gas chromatography (SPME-GC) and sensory evaluation. Hexanal, 2-heptenal, 2-pentanone, and 2,4-nonadienal were spiked at 1,000, 3,000, 30,000, and 300 ppb respectively in all three media. Beta-cyclodextrin, D-sorbitol, and nylon 6 were added at a level of 0.1% w/v and 1.0% w/v. In all of the media, beta-cyclodextrin was found to significantly reduce hexanal, 2-pentanone, 2-heptenal, and 2,4-nonadienal at both 0.1% w/v and 1.0% w/v. Nylon 6 was not found beneficial.



Soymilk, Active Packaging, Off-flavors, Hexanal, Thresholds, Cyclodextrin, Aroma, Oxidation, Milk, Scavengers, Odors