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dc.contributor.authorClarke, Holly J.
dc.contributor.authorO’Sullivan, Maurice G.
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorKilcawley, Kieran
dc.date.accessioned2020-07-15T14:15:16Z
dc.date.available2020-07-15T14:15:16Z
dc.date.issued2020-04-20
dc.identifier.citationClarke, H.J.; O’Sullivan, M.G.; Kerry, J.P.; Kilcawley, K.N. Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage. Antioxidants 2020, 9, 338. https://doi.org/10.3390/antiox9040338en_US
dc.identifier.issn2076-3921
dc.identifier.urihttp://hdl.handle.net/11019/2173
dc.descriptionpeer-revieweden_US
dc.description.abstractLipid 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.en_US
dc.language.isoenen_US
dc.publisherMDPI AGen_US
dc.relation.ispartofseriesAntioxidants;9
dc.rightsAttribution-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-sa/3.0/us/*
dc.subjectdairy powderen_US
dc.subjectinfant milk formulaen_US
dc.subjectlipid oxidationen_US
dc.subjectfatty aciden_US
dc.subjectsensoryen_US
dc.subjectflavouren_US
dc.subjectvolatile profileen_US
dc.titleCorrelating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storageen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.3390/antiox9040338
dc.contributor.sponsorTeagasc Walsh Scholarship Programmeen_US
dc.contributor.sponsorGrantNumber2016071en_US
dc.source.volume9
dc.source.issue4
dc.source.beginpage338
refterms.dateFOA2020-07-15T14:15:16Z


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