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Li Y, Li R, Hu X, Liu J, Liu G, Gao L, Zhang Y, Wang H, Zhu B. Changes of the volatile compounds and odors in one-stage and three-stage infant formulas during their secondary shelf-life. Curr Res Food Sci 2024; 8:100693. [PMID: 38356611 PMCID: PMC10864756 DOI: 10.1016/j.crfs.2024.100693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 01/05/2024] [Accepted: 01/31/2024] [Indexed: 02/16/2024] Open
Abstract
The odor of infant formula changes due to alterations in its volatile composition during the shelf life. However, there is currently a lack of research on whether the odor changes in infant formula during the secondary shelf life, which refers to the period of repeated opening and usage in daily life. This study used headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-electrostatic orbitrap high-resolution mass spectrometry (GC-Orbitrap-MS) to investigate the volatile composition changes in one-stage and three-stage infant formulas during different stages (0 day, 3 days, and 7 days during the secondary shelf-life, i.e. simulated daily use). A total of 32 volatiles were identified, including nine aldehydes, seven ketones, four alcohols, three furans, two sulfur compounds, two esters, and five terpenoids. Of these, 16 compounds changed significantly in one-stage samples and 23 compounds in three-stage samples within 7 days of the secondary shelf-life. Further the odor of the three-stage infant formula samples was found changed substantially after 3 days of simulated use by using the triangle test. This study highlighted the considerable alterations in volatile compound composition and sensory changes during the simulated daily use and provided valuable insights for consumers in selecting and using infant formula products, as well as a new perspective for enterprises to improve the sensory quality of their products.
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Affiliation(s)
- Yilin Li
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China
- Heilongjiang Feihe Dairy Co., Ltd, Beijing, 100015, China
| | - Ruotong Li
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China
| | - Xinyu Hu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China
| | - Jiani Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China
| | - Guirong Liu
- Heilongjiang Feihe Dairy Co., Ltd, Beijing, 100015, China
| | - Lipeng Gao
- Heilongjiang Feihe Dairy Co., Ltd, Beijing, 100015, China
| | - Yongjiu Zhang
- Heilongjiang Feihe Dairy Co., Ltd, Beijing, 100015, China
| | - Houyin Wang
- China National Institute of Standardization, Beijing, 100191, China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China
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2
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Xi Y, Ikram S, Zhao T, Shao Y, Liu R, Song F, Sun B, Ai N. 2-Heptanone, 2-nonanone, and 2-undecanone confer oxidation off-flavor in cow milk storage. J Dairy Sci 2023; 106:8538-8550. [PMID: 37641261 DOI: 10.3168/jds.2022-23056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Accepted: 06/05/2023] [Indexed: 08/31/2023]
Abstract
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.
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Affiliation(s)
- Yanmei Xi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China 100048
| | - Sana Ikram
- Department of Nutrition and Dietetics, National University of Medical Sciences, The Mall, Rawalpindi, Pakistan 46000
| | - Tong Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China 100048
| | - Yiwei Shao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China 100048
| | - Ruirui Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China 100048
| | - Fuhang Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China 100048
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China 100048
| | - Nasi Ai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China 100048.
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3
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Fuentes-Lemus E, Jiang S, Hägglund P, Davies MJ. High concentrations of casein proteins exacerbate radical chain reactions and increase the extent of oxidative damage. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107060] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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4
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Fu Y, Zhang Y, Zeng S, Luo L, Xi H, Li P, Wang D, Liao T, Chen J, Sun S, Xie J. The effect of long‐chain alkanes on flavour release and olfactory characteristics of rose essential oil. FLAVOUR FRAG J 2021. [DOI: 10.1002/ffj.3681] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Yingjie Fu
- Department of Tobacco Flavor Zhengzhou Tobacco Research Institute China National Tobacco Corporation Zhengzhou China
| | - Yipeng Zhang
- Key Laboratory of Tobacco Cigarette Flavoring China National Tobacco Corporation Kunming China
| | - Shitong Zeng
- Department of Tobacco Flavor Zhengzhou Tobacco Research Institute China National Tobacco Corporation Zhengzhou China
| | - Liwen Luo
- Department of Tobacco Flavor Zhengzhou Tobacco Research Institute China National Tobacco Corporation Zhengzhou China
| | - Hui Xi
- Department of Tobacco Flavor Zhengzhou Tobacco Research Institute China National Tobacco Corporation Zhengzhou China
| | - Peng Li
- Department of Tobacco Flavor Zhengzhou Tobacco Research Institute China National Tobacco Corporation Zhengzhou China
| | - Dingzhong Wang
- Department of Tobacco Flavor Zhengzhou Tobacco Research Institute China National Tobacco Corporation Zhengzhou China
| | - Tougen Liao
- Key Laboratory of Tobacco Cigarette Flavoring China National Tobacco Corporation Kunming China
| | - Jiajia Chen
- Department of Tobacco Flavor Zhengzhou Tobacco Research Institute China National Tobacco Corporation Zhengzhou China
| | - Shihao Sun
- Department of Tobacco Flavor Zhengzhou Tobacco Research Institute China National Tobacco Corporation Zhengzhou China
| | - Jianping Xie
- Department of Tobacco Flavor Zhengzhou Tobacco Research Institute China National Tobacco Corporation Zhengzhou China
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5
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Production of reduced-fat white cheese powder: The effects of fat reduction and microparticulated protein usage on the characteristics of the cheese powder during storage. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.06.034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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6
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Oxidative Quality of Dairy Powders: Influencing Factors and Analysis. Foods 2021; 10:foods10102315. [PMID: 34681366 PMCID: PMC8534860 DOI: 10.3390/foods10102315] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 09/23/2021] [Accepted: 09/27/2021] [Indexed: 11/17/2022] Open
Abstract
Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy powders and is often used as an estimation of a products shelf-life and consumer acceptability. The LO process produces numerous volatile organic compounds (VOC) including aldehydes, ketones and alcohols, which are known to contribute to the development of off-flavours in dairy powders. The main factors influencing the oxidative state of dairy powders and the various analytical techniques used to detect VOC as indicators of LO in dairy powders are outlined. As the ability to identify and quantify specific VOC associated with LO improves this review highlights how these techniques can be used in conjunction with olfactory and sensory analysis to better understand product specific LO processes with the aim of maximizing shelf-life without compromising quality.
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Cheng Z, Mannion DT, O’Sullivan MG, Miao S, Kerry JP, Kilcawley KN. Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder. Foods 2021; 10:foods10092061. [PMID: 34574176 PMCID: PMC8467882 DOI: 10.3390/foods10092061] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 08/25/2021] [Accepted: 08/26/2021] [Indexed: 01/29/2023] Open
Abstract
Volatile profiling of whole milk powder is valuable for obtaining information on product quality, adulteration, legislation, shelf life, and aroma. For routine analysis, automated solventless volatile extraction techniques are favored due their simplicity and versatility, however no single extraction technique can provide a complete volatile profile due to inherent chemical bias. This study was undertaken to compare and contrast the performance of headspace solid phase microextraction, thermal desorption, and HiSorb (a sorptive extraction technique in both headspace and direct immersion modes) for the volatile analysis of whole milk powder by gas chromatography mass spectrometry. Overall, 85 unique volatiles were recovered and identified, with 80 extracted and identified using a non-polar gas chromatography column, compared to 54 extracted, and identified using a polar gas chromatography column. The impact of salting out was minimal in comparison to gas chromatography column polarity and the differences between the extraction techniques. HiSorb extracted the most and greatest abundance of volatiles, but was heavily influenced by the number and volume of lactones extracted in comparison to the other techniques. HiSorb extracted significantly more volatiles by direct immersion than by headspace. The differences in volatile selectivity was evident between the techniques and highlights the importance of using multiple extraction techniques in order to obtain a more complete volatile profile. This study provides valuable information on the volatile composition of whole milk powder and on differences between extraction techniques under different conditions, which can be extrapolated to other food and beverages.
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Affiliation(s)
- Zeng Cheng
- Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, P61 C996 Cork, Ireland; (Z.C.); (D.T.M.)
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland;
| | - David T. Mannion
- Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, P61 C996 Cork, Ireland; (Z.C.); (D.T.M.)
| | - Maurice G. O’Sullivan
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland;
| | - Song Miao
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, P61 C996 Cork, Ireland;
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Joseph P. Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland;
| | - Kieran N. Kilcawley
- Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, P61 C996 Cork, Ireland; (Z.C.); (D.T.M.)
- Correspondence: ; Tel.: +353-25-42245
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Habtegebriel H, Edward D, Wawire M, Seifu E, Gaukel V. Surface fat and insolubility of whole camel milk powders as affected by spray drying operating parameters. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.05.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Feng D, Wang J, Ji XJ, Min WX, Yan WJ. HS-GC-IMS detection of volatile organic compounds in yak milk powder processed by different drying methods. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110855] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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10
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Phosanam A, Chandrapala J, Huppertz T, Adhikari B, Zisu B. Effect of storage conditions on physicochemical and microstructural properties of skim and whole milk powders. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.06.020] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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11
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Clarke HJ, O’Sullivan MG, Kerry JP, Kilcawley KN. Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders During Storage. Antioxidants (Basel) 2020; 9:antiox9040338. [PMID: 32326117 PMCID: PMC7222397 DOI: 10.3390/antiox9040338] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 04/17/2020] [Accepted: 04/18/2020] [Indexed: 12/26/2022] Open
Abstract
Lipid oxidation (LO) is a recognised problem in dairy powders due to the formation of volatile odour compounds that can negatively impact sensory perception. Three commercial dairy powders, fat-filled whole milk powder (FFWMP), skim milk powder (SMP), and infant milk formula (IMF), stored under different conditions (21 °C, 37 °C, or 25 °C with 50% humidity), were evaluated by consumer acceptance studies, ranked descriptive sensory analysis, and LO volatile profiling using headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME GCMS) over 16 weeks. Significant (p = 0.001) differences in the concentration of LO compounds and sensory perception were evident between sample types in the different storage conditions. The sensory acceptance scores for FFWMP and SMP remained stable throughout storage in all conditions, despite the increased perception of some LO products. The IMF sample was perceived negatively in each storage condition and at each time point. Overall increases in hexanal, heptanal, and pentanal correlated with “painty”, “oxidised”, “cooked”, and “caramelised” attributes in all samples. The concentration of some LO volatiles in the IMF was far in excess of those in FFWMP and SMP. High levels of LO volatiles in IMF were presumably due to the addition of polyunsaturated fatty acids (PUFA) in the formulation.
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Affiliation(s)
- Holly J. Clarke
- Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland;
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland;
| | - Maurice G. O’Sullivan
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland;
| | - Joseph P. Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland;
| | - Kieran N. Kilcawley
- Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland;
- Correspondence: ; Tel.: +353-25-42245
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12
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Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review. Molecules 2020; 25:molecules25030569. [PMID: 32012952 PMCID: PMC7037039 DOI: 10.3390/molecules25030569] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 01/22/2020] [Accepted: 01/23/2020] [Indexed: 11/18/2022] Open
Abstract
Consumers are becoming increasingly aware of the health benefits of dairy ingredients. However, products fortified with dairy proteins are experiencing considerable aroma challenges. Practices to improve the flavor quality of dairy proteins require a comprehensive understanding of the nature and origins of off-aroma. Unfortunately, existing information from the literature is fragmentary. This review presents sensory lexicons and chemical structures of off-aromas from major dairy ingredients, and it explores their possible precursors and formation mechanisms. It was found that similar chemical structures often contributed to similar off-aroma descriptors. Lipid degradation and Maillard reaction are two primary pathways that commonly cause aroma dissatisfaction. Traditional and novel flavor chemistry tools are usually adopted for off-aroma measurements in dairy ingredients. Strategies for improving aroma quality in dairy derived products include carefully selecting starting materials for formulations, and actively monitoring and optimizing processing and storage conditions.
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Effects of using whey and maltodextrin in white cheese powder production on free fatty acid content, nonenzymatic browning and oxidation degree during storage. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.04.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Effects of spray drying process conditions on the quality properties of microencapsulated cream powder. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.08.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Carter B, Drake M. Invited review: The effects of processing parameters on the flavor of whey protein ingredients. J Dairy Sci 2018; 101:6691-6702. [DOI: 10.3168/jds.2018-14571] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2018] [Accepted: 04/18/2018] [Indexed: 11/19/2022]
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16
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Ceylan Sahin C, Erbay Z, Koca N. The physical, microstructural, chemical and sensorial properties of spray dried full-fat white cheese powders stored in different multilayer packages. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.11.022] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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17
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Park CW, Drake M. The effect of homogenization pressure on the flavor and flavor stability of whole milk powder. J Dairy Sci 2017; 100:5195-5205. [DOI: 10.3168/jds.2017-12544] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2017] [Accepted: 03/11/2017] [Indexed: 01/13/2023]
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18
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Abdalla A, Smith K, Lucey J. Sensory Evaluation of Nonfat Dry Milk and Skim Milk Powder. ACTA ACUST UNITED AC 2017. [DOI: 10.3923/ijds.2017.190.196] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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19
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Park CW, Stout MA, Drake M. The effect of spray-drying parameters on the flavor of nonfat dry milk and milk protein concentrate 70%. J Dairy Sci 2016; 99:9598-9610. [DOI: 10.3168/jds.2016-11692] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2016] [Accepted: 08/23/2016] [Indexed: 11/19/2022]
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20
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Makhoul S, Yener S, Khomenko I, Capozzi V, Cappellin L, Aprea E, Scampicchio M, Gasperi F, Biasioli F. Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat. JOURNAL OF MASS SPECTROMETRY : JMS 2016; 51:782-791. [PMID: 27628758 DOI: 10.1002/jms.3801] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2016] [Revised: 04/02/2016] [Accepted: 06/20/2016] [Indexed: 06/06/2023]
Abstract
In this study, we demonstrated the suitability of direct injection mass spectrometry headspace analysis for rapid non-invasive quality control of semi-finished dairy ingredients, such as skim milk powder (SMP), whole milk powder (WMP), whey powder (WP) and anhydrous milk fat (AMF), which are widely used as ingredients in the food industry. In this work, for the first time, we applied proton transfer reaction-mass spectrometry (PTR-MS) with a time-of-flight (ToF) analyzer for the rapid and non-invasive analysis of volatile compounds in different samples of SMP, WMP, WP and AMF. We selected different dairy ingredients in various concrete situations (e.g. same producer and different expiration times, different producers and same days of storage, different producers) based on their sensory evaluation. PTR-ToF-MS allowed the separation and characterization of different samples based on the volatile organic compound (VOC) profiles. Statistically significant differences in VOC content were generally coherent with differences in sensory evaluation, particularly for SMP, WMP and WP. The good separation of SMP samples from WMP samples suggested the possible application of PTR-ToF-MS to detect possible cases of adulteration of dairy ingredients for the food industry. Our findings demonstrate the efficient and rapid differentiation of dairy ingredients on the basis of the released VOCs via PTR-ToF-MS analysis and suggest this method as a versatile tool (1) for the facilitation/optimization of the selection of dairy ingredients in the food industry and (2) and for the prompt innovation in the production of dairy ingredients. Copyright © 2016 John Wiley & Sons, Ltd.
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Affiliation(s)
- Salim Makhoul
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige, Italy
- Department of Chemistry, University of Balamand, P. O. Box 100, Tripoli, Lebanon
- UMR PAM - équipe VALMIS, IUVV, 1 rue Claude Ladrey, 21078, Dijon Cedex, France
| | - Sine Yener
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige, Italy
| | - Iuliia Khomenko
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige, Italy
- Institut für Ionenphysik und Angewandte Physik, Leopold-Franzens Universitӓt Innsbruck, Technikerstr, 25, 6020, Innsbruck, Austria
| | - Vittorio Capozzi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige, Italy
- Faculty of Science and Technology, Free University of Bolzano, 39100, Bolzano, Italy
| | - Luca Cappellin
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige, Italy
| | - Eugenio Aprea
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige, Italy
| | - Matteo Scampicchio
- Faculty of Science and Technology, Free University of Bolzano, 39100, Bolzano, Italy
| | - Flavia Gasperi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige, Italy
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige, Italy
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21
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Erbay Z, Koca N. Effects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage. J Dairy Sci 2016; 98:8391-404. [PMID: 26433414 DOI: 10.3168/jds.2015-9765] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2015] [Accepted: 08/14/2015] [Indexed: 11/19/2022]
Abstract
There is an increasing demand for cheese as a food ingredient, especially as a flavoring agent. One of the most important cheese flavoring agents is cheese powder. To obtain an intense cheese flavor, ripened cheese is used as a raw material in cheese powder but this increases production costs. Moreover, use of natural cheese decreases the physical quality of powder because of its high fat content. In this study, we evaluated opportunities to use whey or maltodextrin for improving the physical quality of powders in production of white cheese powder. We produced cheese powders with 3 different formulations-control (CON), whey-added (WACP), and maltodextrin-added (MACP)-and determined the effects of formulation on cheese powder quality. Physical quality parameters such as color, densities, reconstitution properties, free fat content, particle morphology, and sensory characteristics were investigated. The different cheese powders were stored for 12 mo at 20°C and we evaluated the effect of storage on powder quality. Addition of maltodextrin to cheese powder formulations significantly improved their physical quality. The densities and reconstitution properties of cheese powder were increased and free fat content was decreased by use of maltodextrin. The MACP particles were spherical with a uniform distribution and larger particle sizes, whereas CON and WACP particles were wrinkled, irregular shaped with deep surface dents, and variable in size. Although caking was observed in scanning electron micrographs after 12 mo of storage, it was not detected by sensory panelists. The color of cheese powders changed very slowly during storage but browning was detected. The results of this study show that it is possible to use maltodextrin or whey in production of white cheese powder to reduce production costs and improve the physical quality of powders.
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Affiliation(s)
- Zafer Erbay
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University, 01180 Adana, Turkey
| | - Nurcan Koca
- Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Izmir, Turkey.
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22
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Koca N, Erbay Z, Kaymak-Ertekin F. Effects of spray-drying conditions on the chemical, physical, and sensory properties of cheese powder. J Dairy Sci 2015; 98:2934-43. [DOI: 10.3168/jds.2014-9111] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2014] [Accepted: 02/06/2015] [Indexed: 11/19/2022]
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