In general terms, 7 out of 8 aldehydes identified in our study were augmented after the application of HPT processing with respect to its content in non-treated milk, this increase being depending on the aldehyde identified. At this respect, Vázquez-Landaverde, Torres, and Qian (2006) have reported that HPP (480–620 MPa at 25 and 60 °C) caused minimum changes of volatile compounds in milk, whereas high-pressure at high temperature promoted the formation of aldehydes. Accordingly, we have also previously demonstrated that, in general, the application of HPP (400–600 MPa for 3 min) at low temperature produced minimum changes in the profile of volatile compounds of human milk (Contador et al., 2015), whereas the combination of high-pressure with high-temperature (HPT processing) increased the content of volatiles, especially aldehydes, as the current results show.