ANTIOXIDANT ACTIVE PACKAGING EFFECT WHOLE MILK POWDER SENSORIAL QUALITY AND PRODUCTION OF VOLATILE COMPOUNDS
Milk flavor is highly related with ITS components, especially with fat content. Factors such as light, packaging material and storage conditions can produce lipid oxidation and favor changes in the sensorial characteristics of product. The aim of this study was to evaluate the effect of active packa...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Universidad de Antioquia
2011-09-01
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| Series: | Vitae |
| Subjects: | |
| Online Access: | https://revistas.udea.edu.co/index.php/vitae/article/view/10064 |
| _version_ | 1819003859883786240 |
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| author | Herlinda SOTO V. Elizabeth PERALTA Diana M. CANO H. Olga L. MARTÍNEZ A. Diana M. GRANDA R. |
| author_facet | Herlinda SOTO V. Elizabeth PERALTA Diana M. CANO H. Olga L. MARTÍNEZ A. Diana M. GRANDA R. |
| author_sort | Herlinda SOTO V. |
| collection | DOAJ |
| description | Milk flavor is highly related with ITS components, especially with fat content. Factors such as light, packaging material and storage conditions can produce lipid oxidation and favor changes in the sensorial characteristics of product. The aim of this study was to evaluate the effect of active packaging with different antioxidants: butylated hydroxyanisole, butylated hydroxytoluene and α-tocopherol, on sensorial quality of whole milk powder. The panel members were trained to recognize the taste and smell of oxidized fat in milk and these results to be correlated with volatile compounds pentanal, heptanal and hexane quantified in milk samples using gas chromatography with solid phase microextraction. Sensorial tests showed changes in oxidized fat flavor in milk. The general correlation of these data and volatiles concentration allowed finding a moderate but significant correlation between oxidized fat flavor and the pentanal, hexanal and heptanal volatiles. In general, the active packaging with α-tocopherol-butylated hidroxyanisole and α-tocopherol presented low score in oxidized fat flavor, representing a viable alternative for the conservation of sensorial properties in milk during storage time. |
| first_indexed | 2024-12-20T23:27:42Z |
| format | Article |
| id | doaj.art-06eb9345f90a4f46bbb45769ce2d920d |
| institution | Directory Open Access Journal |
| issn | 0121-4004 2145-2660 |
| language | English |
| last_indexed | 2024-12-20T23:27:42Z |
| publishDate | 2011-09-01 |
| publisher | Universidad de Antioquia |
| record_format | Article |
| series | Vitae |
| spelling | doaj.art-06eb9345f90a4f46bbb45769ce2d920d2022-12-21T19:23:20ZengUniversidad de AntioquiaVitae0121-40042145-26602011-09-01182ANTIOXIDANT ACTIVE PACKAGING EFFECT WHOLE MILK POWDER SENSORIAL QUALITY AND PRODUCTION OF VOLATILE COMPOUNDSHerlinda SOTO V.Elizabeth PERALTADiana M. CANO H.Olga L. MARTÍNEZ A.Diana M. GRANDA R.Milk flavor is highly related with ITS components, especially with fat content. Factors such as light, packaging material and storage conditions can produce lipid oxidation and favor changes in the sensorial characteristics of product. The aim of this study was to evaluate the effect of active packaging with different antioxidants: butylated hydroxyanisole, butylated hydroxytoluene and α-tocopherol, on sensorial quality of whole milk powder. The panel members were trained to recognize the taste and smell of oxidized fat in milk and these results to be correlated with volatile compounds pentanal, heptanal and hexane quantified in milk samples using gas chromatography with solid phase microextraction. Sensorial tests showed changes in oxidized fat flavor in milk. The general correlation of these data and volatiles concentration allowed finding a moderate but significant correlation between oxidized fat flavor and the pentanal, hexanal and heptanal volatiles. In general, the active packaging with α-tocopherol-butylated hidroxyanisole and α-tocopherol presented low score in oxidized fat flavor, representing a viable alternative for the conservation of sensorial properties in milk during storage time.https://revistas.udea.edu.co/index.php/vitae/article/view/10064Active packagingmilkantioxidantssensorial analysisvolatile compounds. |
| spellingShingle | Herlinda SOTO V. Elizabeth PERALTA Diana M. CANO H. Olga L. MARTÍNEZ A. Diana M. GRANDA R. ANTIOXIDANT ACTIVE PACKAGING EFFECT WHOLE MILK POWDER SENSORIAL QUALITY AND PRODUCTION OF VOLATILE COMPOUNDS Vitae Active packaging milk antioxidants sensorial analysis volatile compounds. |
| title | ANTIOXIDANT ACTIVE PACKAGING EFFECT WHOLE MILK POWDER SENSORIAL QUALITY AND PRODUCTION OF VOLATILE COMPOUNDS |
| title_full | ANTIOXIDANT ACTIVE PACKAGING EFFECT WHOLE MILK POWDER SENSORIAL QUALITY AND PRODUCTION OF VOLATILE COMPOUNDS |
| title_fullStr | ANTIOXIDANT ACTIVE PACKAGING EFFECT WHOLE MILK POWDER SENSORIAL QUALITY AND PRODUCTION OF VOLATILE COMPOUNDS |
| title_full_unstemmed | ANTIOXIDANT ACTIVE PACKAGING EFFECT WHOLE MILK POWDER SENSORIAL QUALITY AND PRODUCTION OF VOLATILE COMPOUNDS |
| title_short | ANTIOXIDANT ACTIVE PACKAGING EFFECT WHOLE MILK POWDER SENSORIAL QUALITY AND PRODUCTION OF VOLATILE COMPOUNDS |
| title_sort | antioxidant active packaging effect whole milk powder sensorial quality and production of volatile compounds |
| topic | Active packaging milk antioxidants sensorial analysis volatile compounds. |
| url | https://revistas.udea.edu.co/index.php/vitae/article/view/10064 |
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