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 (UHT)-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 conve