Table 2.

Relative abundance of volatile compounds in milk, and variations with temperature conditions.

Experiment		Organic milk				Conventional milk
		1	2	3	4	5	6	7
Temperature steps		Minutes per step
Equilibration at 21 °C		0	0	0	90	0	0	0
Equilibration at 40 °C		1	1	30	30	5	5	5
Holding at 21 °C		0	60	0	0	0	0	0
Adsorption at 40 °C		60	60	60	60	60	30	60
Holding at 21 °C		0	0	0	0	0	30	60
Compound	Retention time (min)	Relative abundance (thousands)
2-Methylbutanal	3.4	0	0	0	0	0	19	27
Pentanal	3.8	26	46	29	122	0	0	0
Dimethyl sulfide	4.5	0	9	0	22	0	0	0
Methyl propionate	4.6	0	0	0	0	45	111	155
1-Pentanol	4.9	0	0	14	33	0	0	32
Hexanal	5.5	0	0	0	22	10	17	41
Butanoic acid	5.6	0	18	14	22	0	0	0
2-Heptanone	7.1	78	64	87	156	4	11	18
Heptanal	7.3	0	0	0	0	0	0	23
Dimethyl sulfone	7.7	13	18	7	11	0	0	0
α-Pinene	8.0	39	32	29	33	0	0	0
Hexanoic acid	8.6	317	59	108	133	0	0	0
2-Nonanone	10.6	100	91	123	155	0	0	0
Nonanal	10.8	0	0	87	56	7	13	18
Octanoic acid	11.8	74	68	159	244	12	28	82
Nonanoic acid	13.2	9	5	14	33	0	0	0
Decanoic acid	14.6	48	32	36	89	0	11	50
2-Methylpropanoic acid	14.8	22	9	7	0	4	4	14