Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage
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 diff...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-04-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/9/4/338 |
| _version_ | 1797570124053479424 |
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| author | Holly J. Clarke Maurice G. O’Sullivan Joseph P. Kerry Kieran N. Kilcawley |
| author_facet | Holly J. Clarke Maurice G. O’Sullivan Joseph P. Kerry Kieran N. Kilcawley |
| author_sort | Holly J. Clarke |
| collection | DOAJ |
| description | 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 (<i>p</i> = 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. |
| first_indexed | 2024-03-10T20:20:27Z |
| format | Article |
| id | doaj.art-90ebbeda2aec4e53996f790156d3cf69 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T20:20:27Z |
| publishDate | 2020-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-90ebbeda2aec4e53996f790156d3cf692023-11-19T22:13:37ZengMDPI AGAntioxidants2076-39212020-04-019433810.3390/antiox9040338Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during StorageHolly J. Clarke0Maurice G. O’Sullivan1Joseph P. Kerry2Kieran N. Kilcawley3Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, IrelandSensory Group, School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, IrelandFood Packaging Group, School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, IrelandFood Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, IrelandLipid 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 (<i>p</i> = 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.https://www.mdpi.com/2076-3921/9/4/338dairy powderinfant milk formulalipid oxidationfatty acidsensoryflavour |
| spellingShingle | Holly J. Clarke Maurice G. O’Sullivan Joseph P. Kerry Kieran N. Kilcawley Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage Antioxidants dairy powder infant milk formula lipid oxidation fatty acid sensory flavour |
| title | Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage |
| title_full | Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage |
| title_fullStr | Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage |
| title_full_unstemmed | Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage |
| title_short | Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage |
| title_sort | correlating volatile lipid oxidation compounds with consumer sensory data in dairy based powders during storage |
| topic | dairy powder infant milk formula lipid oxidation fatty acid sensory flavour |
| url | https://www.mdpi.com/2076-3921/9/4/338 |
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