Dursun, AhmetGuler, ZehraSekerli, Yunus Emre2024-09-182024-09-1820171094-29121532-2386https://doi.org/10.1080/10942912.2016.1213280https://hdl.handle.net/20.500.12483/12698A study was conducted to evaluate the basic chemical composition, organic acids and volatile compound profiles of ultra-high-temperature milk samples sold in Turkey. The organic acids were determined by reverse-phase high-performance liquid chromatography method, and volatile compounds were analyzed by headspace solid phase micro-extraction/gas chromatography/mass spectrometry technique. A total of 43 volatile compounds including 4 aldehydes, 5 alcohols, 10 ketones, 9 acids, 9 aromatic hydrocarbons, 3 nitrogenous, 2 sulfur containing compounds, and 1 alkane hydrocarbon, were identified in the ultra-high-temperature milk samples. The main compounds were found to be oxime methoxy phenyl, 2-heptanone, 2-mercapto-4-phenylthiazole, 2-amino-5-ethoxycarbonyl benzophenone, acetic acid, 2,6,10,14-tetramethyl pentadecane, and 2-nonanone. The main organic acid in the ultra-high-temperature milk was citric acid a mean value of 133 mg/100 mL, followed by formic, lactic, succinic, oxalic, acetic, orotic, propionic, pyruvic, hippuric, and uric acids.eninfo:eu-repo/semantics/openAccessUHT milkOrganic acidSPMEVolatile compoundsArticle2071511152110.1080/10942912.2016.12132802-s2.0-84995480046Q2WOS:000400459900008Q2