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Li Y, Wang H, Liu G, Shi B, Zhu B, Gao L, Zhong K, Zhang Y, Zhao L, Li R, Shan B, Wang C, Wang S. An assessment of the sensory drivers influencing consumer preference in infant formula, assessed via sensory evaluation and GC-O-MS. Food Chem 2024; 455:139881. [PMID: 38823136 DOI: 10.1016/j.foodchem.2024.139881] [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: 01/13/2024] [Revised: 05/22/2024] [Accepted: 05/27/2024] [Indexed: 06/03/2024]
Abstract
Consumer partiality for food products is related to purchase and consumption behavior, and are influenced by sensory preferences. The sensory and chemical drivers behind consumer preference in the infant formula (IF) were analyzed. A total of 31 aroma-active compounds were identified, playing an important role in the production of off-flavors (especially fishy). Combined with the correlation analysis, the key aroma substances affecting the sensory attributes of IF were initially identified. A21, A22, B9 represented the key substances responsible for producing milky and creamy, while A2, A5, A11, A12, B5, C15, H5 primarily produced fishy. In addition, the two sensory attributes namely milky and creamy, and the T-sweet were more strongly correlated with consumer preference. Therefore, it can be concluded that consumers are more interested in the main flavor of the product than the off-flavor. These findings will inform the quality control of IF and the maintenance of sensory quality.
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Affiliation(s)
- Yilin Li
- Key Laboratory of Food Sensory Analysis for State Market Regulation, 102200, China; Heilongjiang Feihe Dairy Industrial Co. Ltd., Qiqihar 161000, China
| | - Houyin Wang
- Key Laboratory of Food Sensory Analysis for State Market Regulation, 102200, China; China National Institute of Standardization, Beijing 102200, China
| | - Guirong Liu
- Heilongjiang Feihe Dairy Industrial Co. Ltd., Qiqihar 161000, China
| | - Bolin Shi
- Key Laboratory of Food Sensory Analysis for State Market Regulation, 102200, China; China National Institute of Standardization, Beijing 102200, 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 100091, China
| | - Lipeng Gao
- Heilongjiang Feihe Dairy Industrial Co. Ltd., Qiqihar 161000, China
| | - Kui Zhong
- Key Laboratory of Food Sensory Analysis for State Market Regulation, 102200, China; China National Institute of Standardization, Beijing 102200, China
| | - Yongjiu Zhang
- Heilongjiang Feihe Dairy Industrial Co. Ltd., Qiqihar 161000, China
| | - Lei Zhao
- Key Laboratory of Food Sensory Analysis for State Market Regulation, 102200, China; China National Institute of Standardization, Beijing 102200, 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 100091, China
| | - Bingqi Shan
- Heilongjiang Feihe Dairy Industrial Co. Ltd., Qiqihar 161000, China
| | - Chunguang Wang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100091, China
| | - Sisi Wang
- Key Laboratory of Food Sensory Analysis for State Market Regulation, 102200, China; China National Institute of Standardization, Beijing 102200, China.
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Li Y, Hu X, Li R, Wang C, Wang H, Liu G, Gao L, Jin A, Zhu B. Variations in the Sensory Attributes of Infant Formula among Batches and Their Impact on Maternal Consumer Preferences: A Study Combining Consumer Preferences, Pivot Profile, and Quantitative Descriptive Analysis. Foods 2024; 13:2839. [PMID: 39272604 PMCID: PMC11394814 DOI: 10.3390/foods13172839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2024] [Revised: 08/25/2024] [Accepted: 09/02/2024] [Indexed: 09/15/2024] Open
Abstract
The sensory quality of infant formula (IF) has a significant impact on the preferences and purchasing behavior of maternal consumers. Consumer-based rapid descriptive methods have become popular and are widely preferred over classical methods, but the application of Pivot Profile (PP) in IF is still little explored. In this study, both Pivot Profile (PP) and Quantitative Descriptive Analysis (QDA) were applied to characterize the sensory profile of 12 batches of one-stage and three-stage IF with different storage periods, respectively, along with consumer preference data to determine the flavors contributing to liking. The results of PP and QDA aligned moderately well, with the most perceptible differences identified as "fishy", "milky", and "T-sweet" attributes. IFs with shorter storage times were highly associated with "milky" aromas and "T-sweet" tastes, whereas IFs with longer storage times exhibited a strong correlation with "fishy" and "oxidation" aromas. External preference analysis highlighted that the occurrence of "fishy" and "oxidation" aromas during prolonged storage periods significantly reduced the consumer preference for IFs. Conversely, the perception of "milky" and "creamy" aromas and "T-sweet" tastes may be critical positive factors influencing consumer preference. This study provided valuable insights and guidance for enhancing the sensory quality and consumer preference of IF.
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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
| | - 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
| | - 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
| | - Chunguang Wang
- 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
| | - Houyin Wang
- China National Institute of Standardization, Beijing 100191, China
| | - Guirong Liu
- Heilongjiang Feihe Dairy Co., Ltd., Beijing 100015, China
| | - Lipeng Gao
- Heilongjiang Feihe Dairy Co., Ltd., Beijing 100015, China
| | - Anwen Jin
- Heilongjiang Feihe Dairy Co., Ltd., Beijing 100015, 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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Xi Y, Yang Y, Chi X, Wang W, Sun B, Ai N. Characterization of the flavor profile of UHT milk during shelf-life via volatile metabolomics fingerprinting combined with chemometrics. Food Res Int 2024; 191:114705. [PMID: 39059956 DOI: 10.1016/j.foodres.2024.114705] [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: 04/16/2024] [Revised: 06/05/2024] [Accepted: 06/26/2024] [Indexed: 07/28/2024]
Abstract
Ultra-high temperature (UHT) milk is popular among consumers. However, its flavor and texture change in its shelf life. Flavor is highly determinative for the success of dairy products and for consumers' willingness to buy. It is important to milk producers to ensure the optimal flavor of their products in the shelf life. In order to be able to control and predict the flavor quality of UHT milk during the shelf life, this study compared the variations in sensory quality, volatile aroma release and backbone flavor factors and developed a discriminant model to assess flavor quality based on flavouromics data of five competing milk sample during storage. Using partial least squares discriminant analysis (PLS-DA) with Electronic-nose (E-nose) data excellent classification sensitivity and specificity were achieved compared to models based on gas chromatography-mass spectrometry (GC-MS) data. The PLS-DA model using E-nose data exhibited a 100% correct classification rate for the storage period, and a 92% correct rate based on the eight variable importance in the projection (VIP) elements screened for volatile components from different groups. The discriminative model developed herein based on E-nose combined with chemometrics demonstrated advantages such as speed, efficiency, and environmental friendliness. This method shows promise as a precise tool for analyzing aroma changes in UHT milk during its shelf life, and provide support for controlling the flavor substances and milk product development.
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Affiliation(s)
- Yanmei Xi
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology & Business University, Beijing 100048, China
| | - Yan Yang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology & Business University, Beijing 100048, China
| | - Xuelu Chi
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology & Business University, Beijing 100048, China
| | - Weizhe Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology & Business University, Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology & Business University, Beijing 100048, China
| | - Nasi Ai
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology & Business University, Beijing 100048, China.
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McGuinness L, Timlin M, Murphy JP, Hennessy D, Fitzpatrick E, McCarthy K, O'Donovan M, O'Callaghan TF, Kilcawley KN, Dolores O'Riordan E, Brodkorb A, Sheehan JJ, Feeney EL. Impact of feeding regimes and lactation stage on sensory attributes of Cheddar cheese. Food Res Int 2024; 180:114046. [PMID: 38395564 DOI: 10.1016/j.foodres.2024.114046] [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: 11/20/2023] [Revised: 01/15/2024] [Accepted: 01/24/2024] [Indexed: 02/25/2024]
Abstract
This study investigated the effects of diet and stage of lactation (SOL) on sensory profiles, texture, volatile profiles, and colour of Cheddar cheese. Cheddar cheese was manufactured from early-, mid-, and late-lactation milk obtained from seasonally calved cows (n = 54). Cows were assigned a diet; group 1: perennial ryegrass (GRS), group 2: total mixed ration (TMR), and group 3: partial mixed ration (PMR). Instrumental analysis was performed at 270 days (mature Cheddar). Sensory evaluation took place after 548 days (extra mature Cheddar). Toluene was the only volatile compound that was significantly influenced by diet. The trained panel rated early-lactation cheese as stronger than mid- and late- for cowy/barny flavour and late-lactation cheese as sweeter than early- and mid-lactation cheese. Mid-lactation cheese was liked least overall. Early-lactation cheeses were rated higher for 'crumbly' texture than mid- and late. Diet affected consumer ratings, with GRS and PMR cheese rated as more intense than TMR for flavour, aftertaste, and saltiness. Consumers reported that TMR cheese was lighter in colour compared to GRS cheese, which was supported by instrumental analysis. Consumers perceived GRS as more springy and less crumbly than TMR and PMR, while Texture Profile Analysis indicated that TMR was harder than GRS. Consumer segmentation was observed with two clear preference groups, one preferring GRS and one preferring TMR. For both groups, 'taste' seemed to be the main driver of liking, highlighting that consumer preference is most impacted by individual taste preferences.
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Affiliation(s)
- Lauren McGuinness
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland.
| | - Mark Timlin
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; Teagasc Food Research Centre, Moorepark, Fermoy, Cork P61 C996, Ireland
| | - John P Murphy
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co., Cork P61 P302, Ireland
| | - Deirdre Hennessy
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co., Cork P61 P302, Ireland; School of Biological, Earth and Environmental Sciences, University College Cork, Cork T23 N73K, Ireland
| | - Ellen Fitzpatrick
- Teagasc, Environmental Research Centre, Johnstown Castle, Wexford Y35 Y521, Ireland
| | - Kieran McCarthy
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co., Cork P61 P302, Ireland
| | - Michael O'Donovan
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co., Cork P61 P302, Ireland
| | - Tom F O'Callaghan
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; School of Food and Nutritional Science, University College Cork T12 Y337, Ireland
| | - Kieran N Kilcawley
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Co., Cork P61 C996, Ireland; School of Food and Nutritional Science, University College Cork T12 Y337, Ireland
| | - E Dolores O'Riordan
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland
| | - Andre Brodkorb
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; Teagasc Food Research Centre, Moorepark, Fermoy, Cork P61 C996, Ireland
| | | | - Emma L Feeney
- Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland; UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4 D04 V1W8, Ireland
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Cheng Z, Mannion DT, O'Sullivan MG, Miao S, Kerry JP, Kilcawley KN. The impact of pasture and non-pasture diets on the sensory and volatile properties of whole milk powder. J DAIRY RES 2022; 89:1-14. [PMID: 35983800 DOI: 10.1017/s0022029922000589] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
This study evaluated the impact of three distinct diets; perennial ryegrass (GRS), perennial ryegrass/white clover (CLV) and total mixed ration (TMR), on the sensory properties and volatile profile of whole milk powder (WMP). The samples were evaluated using a hedonic sensory acceptance test (n = 99 consumers) and by optimised descriptive profiling (ODP) using trained assessors (n = 33). Volatile profiling was achieved by gas chromatography mass spectrometry using three different extraction techniques; headspace solid phase micro-extraction, thermal desorption and high capacity sorptive extraction. Significant differences were evident in both sensory perception and the volatile profiles of the WMP based on the diet, with WMP from GRS and CLV more similar than WMP from TMR. Consumers scored WMP from CLV diets highest for overall acceptability, flavour and quality, and WMP from TMR diets highest for cooked flavour and aftertaste. ODP analysis found that WMP from TMR diets had greater caramelised flavour, sweet aroma and sweet taste, and that WMP from GRS diets had greater cooked aroma and cooked flavour, with WMP derived from CLV diets having greater scores for liking of colour and creamy aroma. Sixty four VOCs were identified, twenty six were found to vary significantly based on diet and seventeen of these were derived from fatty acids; lactones, alcohols, aldehydes, ketones and esters. The abundance of δ-decalactone and δ-dodecalactone was very high in WMP derived from CLV and GRS diets as was γ-dodecalactone derived from a TMR diet. These lactones appeared to influence sweet, creamy, and caramelised attributes in the resultant WMP samples. The differences in these VOC derived from lipids due to diet are probably further exacerbated by the thermal treatments used in WMP manufacture.
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Affiliation(s)
- Zeng Cheng
- Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, Cork T12 R229, Ireland
| | - David T Mannion
- Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
| | - Maurice G O'Sullivan
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, Cork T12 R229, Ireland
| | - Song Miao
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork T12 R229, Ireland
| | - Kieran N Kilcawley
- Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, Cork T12 R229, Ireland
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Cheng Z, O'Sullivan MG, Miao S, Kerry JP, Kilcawley KN. Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zeng Cheng
- Food Quality and Sensory Science Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Maurice G O'Sullivan
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Song Miao
- Department of Food Chemistry and Technology Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- China‐Ireland International Cooperation Centre for Food Material Science and Structure Design Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Kieran N Kilcawley
- Food Quality and Sensory Science Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
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Clarke HJ, Fitzpatrick E, Hennessy D, O'Sullivan MG, Kerry JP, Kilcawley KN. The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk. Front Nutr 2022; 9:841454. [PMID: 35360690 PMCID: PMC8960744 DOI: 10.3389/fnut.2022.841454] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Accepted: 02/04/2022] [Indexed: 11/13/2022] Open
Abstract
Aroma-active compounds in raw bovine milk produced from cows fed perennial ryegrass (GRS) or total mixed ration (TMR) consisting of grass silage, maize silage, and concentrates were identified by direct immersion sorptive extraction (DI Hi-Sorb), coupled with gas-chromatography-mass spectrometry and olfactometry using odour intensity (OI) and aroma extraction dilution analysis (AEDA). Ninety-nine volatile organic compounds (VOC) were identified in these raw GRS and TMR milk samples; 33 of which were also present in the feed and rumen samples from these diets. Only the abundance of 13 VOC varied significantly based on diet. However, the odours of both raw milks were quite distinct as aroma perception is not influenced by abundance alone but also by the odour activity of each VOC. Approximately, 30% of the VOC influenced the aroma perception of these raw milks. This study clearly highlighted the significant impact of VOC transferring from the diet that influenced the aroma perception of both raw GRS and TMR milk. The aroma of the raw TMR milk was more complex than that of the raw GRS milk, and many of the key dietary-derived-odour-active VOC likely arose during the production of the TMR feed as most were either derived from Maillard reactions or impacted by heat. Seventeen of the 44 odour activities detected differed between both sample types. This study has clearly demonstrated the impact of diet on the aroma perception of raw bovine milk.
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Affiliation(s)
- Holly J. Clarke
- Food Quality and Sensory Science, Teagasc Food Research Centre, Fermoy, Ireland
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Ellen Fitzpatrick
- Teagasc Animal and Grassland Research and Innovation Centre, Cork, Ireland
| | - Deirdre Hennessy
- Teagasc Animal and Grassland Research and Innovation Centre, Cork, Ireland
| | - Maurice G. O'Sullivan
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Joseph P. Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Kieran N. Kilcawley
- Food Quality and Sensory Science, Teagasc Food Research Centre, Fermoy, Ireland
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- *Correspondence: Kieran N. Kilcawley
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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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