Evaluation of Copper-Induced Oxidized Flavor in Milk by Discriminant Analysis of Capillary Gas Chromatographic Profiles

This study was to determine whether stepwise discriminant analysis of capillary gas chromatographic profiles obtained via purge and trap headspace concentration could be used to distinguish different intensities of oxidized flavor in milk. Oxidized milks were prepared by treatment of commercially pasteurized whole milk of good flavor quality with varying amounts of copper wire mesh.