Other Publication Details
Mandatory Fields
Reviews
Clarke, HJ;McCarthy, WP;O'Sullivan, MG;Kerry, JP;Kilcawley, KN
2021
October
Oxidative Quality of Dairy Powders: Influencing Factors and Analysis
Validated
1
WOS: 2 ()
Optional Fields
SOLID-PHASE MICROEXTRACTION FATTY-ACID PROFILE GAS-CHROMATOGRAPHY-OLFACTOMETRY WHEY-PROTEIN CONCENTRATE BAR SORPTIVE EXTRACTION WHOLE MILK POWDER AUTOMATIC THERMAL-DESORPTION DESCRIPTIVE SENSORY ANALYSIS ASSISTED FLAVOR EVAPORATION VOLATILE SULFUR-COMPOUNDS
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.</p>
BASEL
MDPI
2304-8158
10.3390/foods10102315
Grant Details