the library

Milk

Sweet & rich· dairy

Every one of its 15 compounds carries a paper the library can cite.

• benzoic acidaromaacidreads as bitter taste (PubChem)Measured in 5 of 338 ingredients.cite

  5.03 ± 0.68 µg/L in raw milk, significantly higher than the 2.25 measured after 65 °C treatment — Yuan et al. 2023, Foods (Table 4, Acids block, row 'Benzoic acid', 'Raw Milk (μg/L)' column)
• butyric acidaromaacidreads as butter-fat taste (PubChem)Measured in 7 of 338 ingredients.cite

  4.49 ± 0.47 µg/L in raw milk, and significantly higher at 10.57 after treatment at 135 °C — Yuan et al. 2023, Foods (Table 4, Acids block, row 'Butanoic acid', 'Raw Milk (μg/L)' column)
• 2,3-butanedionearomaketonereads as strong odor (PubChem)Measured in 15 of 338 ingredients.cite

  aroma-active in raw bovine milk at an AEDA flavour-dilution factor of 2 in grass-fed milk and 20 in total-mixed-ration milk — a tenfold difference produced by the cows' feeding system within one study — with odour intensities of 2.4 and 2.2 — Clarke et al. 2022, Frontiers in Nutrition (Table 3, row '2,3-Butanedione', AEDA FD and odour-intensity columns)
• methanethiolaromasulfur compoundMeasured in 10 of 338 ingredients.cite

  the joint-highest AEDA flavour-dilution factor in raw grass-fed bovine milk at 50, against 10 in the total-mixed-ration milk, with odour intensities of 1.4 and 1.6. Detected by dilution series and by the panel; this paper reports no concentration for it and no paper in the commercial-use set quantifies it in milk — Clarke et al. 2022, Frontiers in Nutrition (Table 3, row 'Methanethiol', AEDA FD and odour-intensity columns)
• palmitic acidacidreads as slight characteristic taste (PubChem)Measured in 11 of 338 ingredients.cite

  48.43 ± 6.50 µg/L in raw milk, falling to 28.23 at 65 °C and 26.20 at 135 °C — Yuan et al. 2023, Foods (Table 4, Acids block, row 'n-Hexadecanoic acid', 'Raw Milk (μg/L)' column)
• capric acidaromaacidMeasured in 10 of 338 ingredients.cite

  10.74 ± 1.65 µg/L in raw milk — Yuan et al. 2023, Foods (Table 4, Acids block, row 'n-Decanoic acid', 'Raw Milk (μg/L)' column)
• lauric acidacidreads as characteristic, like oil of bay (PubChem)Measured in 7 of 338 ingredients.cite

  7.83 ± 1.38 µg/L in raw milk — Yuan et al. 2023, Foods (Table 4, Acids block, row 'Dodecanoic acid', 'Raw Milk (μg/L)' column)
• hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite

  13.57 ± 2.57 µg/L in raw milk, rising to 22.28 after 65 °C for 30 min and not detected after 135 °C — Yuan et al. 2023, Foods (Table 4, Aldehydes block, row 'Hexanal', 'Raw Milk (μg/L)' column)
• furfuralaromafuranreads as almond-like odor (PubChem)Measured in 33 of 338 ingredients.cite

  not detected in raw milk or in milk heated to 65 °C by HS-SPME-GC-MS, and 2.55 ± 0.59 µg/L after treatment at 135 °C — a heat-formation finding that stands against the same compound being aroma-active in raw milk by dilution analysis — Yuan et al. 2023, Foods (Table 4, Aldehydes block, row 'Furfural', the raw, 65 °C and 135 °C columns)
• 2-ethylhexanolaromaalcoholreads as sweet, fatty-floral taste with fruital note (PubChem)Measured in 9 of 338 ingredients.cite

  2.62 ± 0.62 µg/L in raw milk, and the one alcohol in the table that survives both heat treatments at 4.59 and 4.25 — Yuan et al. 2023, Foods (Table 4, Alcohols block, row '2-Ethyl-1-hexanol', 'Raw Milk (μg/L)' column)
• hexanoic acidaromaacidMeasured in 24 of 338 ingredients.cite

  5.49 ± 0.91 µg/L in raw milk, and essentially unchanged by either heat treatment at 6.90 and 6.65 — Yuan et al. 2023, Foods (Table 4, Acids block, row 'Hexanoic acid', 'Raw Milk (μg/L)' column)
• myristic acidaromaacidMeasured in 6 of 338 ingredients.cite

  41.21 ± 6.08 µg/L in raw milk, falling to 24.56 at 65 °C — Yuan et al. 2023, Foods (Table 4, Acids block, row 'Tetradecanoic acid', 'Raw Milk (μg/L)' column)
• pentadecanoic acidacidMeasured in 2 of 338 ingredients.cite

  54.86 ± 11.44 µg/L in raw milk — the largest single volatile quantified in it, and not detected at all after heat treatment at either 65 °C or 135 °C — Yuan et al. 2023, Foods (Table 4 (The types and contents of VOCs in milk under different processing temperatures), Acids block, row 'Pentadecanoic acid', 'Raw Milk (μg/L)' column)
• 1-octen-3-olaromaalcoholMeasured in 35 of 338 ingredients.cite

  2.39 ± 0.47 µg/L in raw milk, 1.73 after 65 °C, not detected after 135 °C — Yuan et al. 2023, Foods (Table 4, Alcohols block, row '1-Octen-3-ol', 'Raw Milk (μg/L)' column)
• 2-propyl-1-heptanolaromaMeasured in 1 of 338 ingredients.cite

  5.54 ± 0.90 µg/L in raw milk and not detected after either heat treatment — Yuan et al. 2023, Foods (Table 4, Alcohols block, row '2-Propyl-1-heptanol', 'Raw Milk (μg/L)' column)