Flavor sensation is one of the most prevalent characteristics of food industries and an important consumer preference regulator of dairy products. So far, many volatile compounds have been identified, and their molecular mechanisms conferring overall flavor formation have been reported extensively. However, little is known about the critical flavor compound of a specific sensory experience in terms of oxidized off-flavor perception. Therefore, the present study aimed to compare the variation in sensory qualities and volatile flavors in full-fat UHT milk (FFM) and low-fat UHT milk (LFM) samples under different natural storage conditions (0, 4, 18, 25, 30, or 37°C for 15 and 30 d) and determine the main component causing flavor deterioration in the FFM and LFM samples using sensory evaluation, electronic nose, and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). In addition, the Pearson correlation between the volatile flavor components and oxidative off-flavors was analyzed and validated by sensory reconstitution studies. Compared with the LFM samples, the FFM samples showed a higher degree of quality deterioration with increased storage temperature. Methyl ketones of odd carbon chains (i.e., 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone, and 2-pentadecanone) reached a maximum content in the FFM37 samples over 30 d storage. The combined results of the Pearson correlation and sensory recombination study indicated that 2-heptanone, 2-nonanone, and 2-undecanone conferred off-flavor perception. Overall, the present study results provide potential target components for detecting and developing high-quality dairy products and lay a foundation for specific sensory flavor compound exploration in the food industry.

风味感觉是食品工业最普遍的特征之一，也是乳制品消费者偏好的重要调节因素。到目前为止，许多挥发性化合物已被鉴定，并且它们赋予整体风味形成的分子机制已被广泛报道。然而，对于氧化异味感知方面特定感官体验的关键风味化合物知之甚少。因此，本研究旨在比较全脂UHT牛奶（FFM）和低脂UHT牛奶（LFM）样品在不同自然储存条件（0、4、18、25、30）下的感官品质和挥发性风味的变化。 ，或 37°C 15 和 30 d)，并使用感官评价、电子鼻和顶空固相微萃取-气相色谱-质谱联用技术 (HS-SPME-GC) 确定导致 FFM 和 LFM 样品风味劣化的主要成分-多发性硬化症）。此外，通过感官重建研究分析和验证了挥发性风味成分和氧化异味之间的皮尔逊相关性。与 LFM 样品相比，随着储存温度的升高，FFM 样品的品质恶化程度更高。奇数碳链的甲基酮（即2-庚酮、2-壬酮、2-十一酮、2-十三酮和2-十五酮）在FFM37样品中储存30天后达到最大含量。 Pearson 相关性和感官重组研究的综合结果表明，2-庚酮、2-壬酮和 2-十一酮赋予异味感觉。总体而言，本研究结果为检测和开发高品质乳制品提供了潜在的目标成分，并为食品工业中特定感官风味化合物的探索奠定了基础。