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...

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Autores principales:	Herlinda SOTO V., Elizabeth PERALTA, Diana M. CANO H., Olga L. MARTÍNEZ A., Diana M. GRANDA R.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2011
Materias:	Active packaging milk antioxidants sensorial analysis volatile compounds. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/06eb9345f90a4f46bbb45769ce2d920d
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spelling	oai:doaj.org-article:06eb9345f90a4f46bbb45769ce2d920d2021-11-19T04:13:59ZANTIOXIDANT ACTIVE PACKAGING EFFECT WHOLE MILK POWDER SENSORIAL QUALITY AND PRODUCTION OF VOLATILE COMPOUNDS0121-40042145-2660https://doaj.org/article/06eb9345f90a4f46bbb45769ce2d920d2011-09-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/10064https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Milk 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.Herlinda SOTO V.Elizabeth PERALTADiana M. CANO H.Olga L. MARTÍNEZ A.Diana M. GRANDA R.Universidad de AntioquiaarticleActive packagingmilkantioxidantssensorial analysisvolatile compounds.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 18, Iss 2 (2011)
institution	DOAJ
collection	DOAJ
language	EN
topic	Active packaging milk antioxidants sensorial analysis volatile compounds. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Active packaging milk antioxidants sensorial analysis volatile compounds. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 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
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.
format	article
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.
title	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_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_sort	antioxidant active packaging effect whole milk powder sensorial quality and production of volatile compounds
publisher	Universidad de Antioquia
publishDate	2011
url	https://doaj.org/article/06eb9345f90a4f46bbb45769ce2d920d
work_keys_str_mv	AT herlindasotov antioxidantactivepackagingeffectwholemilkpowdersensorialqualityandproductionofvolatilecompounds AT elizabethperalta antioxidantactivepackagingeffectwholemilkpowdersensorialqualityandproductionofvolatilecompounds AT dianamcanoh antioxidantactivepackagingeffectwholemilkpowdersensorialqualityandproductionofvolatilecompounds AT olgalmartineza antioxidantactivepackagingeffectwholemilkpowdersensorialqualityandproductionofvolatilecompounds AT dianamgrandar antioxidantactivepackagingeffectwholemilkpowdersensorialqualityandproductionofvolatilecompounds
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ANTIOXIDANT ACTIVE PACKAGING EFFECT WHOLE MILK POWDER SENSORIAL QUALITY AND PRODUCTION OF VOLATILE COMPOUNDS

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