E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula

Abstract

In order to analyze the influence of key additives during processing on the flavor of infant formula, the headspace-gas chromatography-ion mobility spectrometry, electronic tongue, and electronic nose techniques were used to evaluate flavor during the processing of stage 1 infant formula milk powder (0–6 months), including the analysis of seven critical additives. A total of 41 volatile compounds were identified, involving 12 aldehydes, 11 ketones, 9 esters, 4 olefins, 2 alcohols, 2 furans, and 1 acid. The electronic nose metal oxide sensor W5S had the highest response, followed by W1S and W2S, illustrating that these three sensors had great effects on distinguishing samples. The response results of the electronic tongue showed that the three sensory attributes of bitter, salty, and umami, as well as the richness of aftertaste, were more prominent, which contributed significantly to evaluating the taste profile and distinguishing among samples. Raw milk is an essential control point in the flavor formation process of stage 1 infant formula milk powder. Demineralized whey powder is the primary source of potential off-flavor components in hydrolyzed milk protein infant formula. This study revealed the quality characteristics and flavor differences of key additives in the production process of stage 1 infant formula milk powder, which could provide theoretical guidance for the quality control and sensory improvement of the industrialized production of infant formula.

Discriminant Analysis of Aroma Differences between Cow Milk Powder and Special Milk Powder (Donkey, Camel, and Horse Milk Powder) in Xinjiang Based on GC-IMS and Multivariate Statistical Methods

“…Among them, aldehydes and ketones accounted for a significant proportion of the overall composition, making them important volatile compounds in milk powders. This aligns with the findings of Bai et al [25] in their analysis of donkey milk powder using GC-MS, as well as with the results of Chi et al [26] in their examination of bovine milk powder. It is worth noting that GC-IMS did not detect a significant proportion of hydrocarbon compounds, owing to the fundamental principles of GC-IMS analysis [27], which exhibit limited sensitivity towards hydrocarbons.…”

Effect of a Dairy Cow’s Feeding System on the Flavor of Raw Milk: Indoor Feeding or Grazing

“…When volatile flavor compounds pass through the instrument, the "odor fingerprint" can be detected by the sensors. The main groups and the corresponding performance description are listed in Table 1, as previously described by Chi, et al, [8]. Raw milk was placed in a dedicated vial with sodium chloride, capped, incubated for 300 s at 40 • C, and stirred constantly before being injected.…”

“…Potential factors in this study involved type of forage [2,3], patterns of feeding [4] and animal breeds [5,6]. In addition, process conditions [7][8][9][10], types of products [11], packing materials [12] and storage [13] were also key influencing factors. For raw milk, the feeding pattern is a direct and critical element.…”

HS-GC-IMS and HS-SPME/GC-MS coupled with E-nose and E-tongue reveal the flavors of raw milk from different regions of China

“…Flavor contributes to sensory characteristics, and aroma and taste are important factors in the assessment of dairy product quality ( Claeys et al, 2013 ; Braggins et al, 2020 ). Due to its light aroma and taste, raw milk is susceptible to external factors, and is an essential control point in the flavor formation of dairy products ( Chi et al, 2022 ; Evanowski et al, 2023 ).…”

“…E-nose and E-tongue, which simulate olfaction and gustation, respectively, are electronic instruments that simulate the human senses. These instruments can complement the vague, subjective, and indeterminate senses, and simplify complex analytical methods such as chromatography ( Duan et al, 2021 ; Chi et al, 2022 ; Lu et al, 2022 ). Aroma and taste have been gradually used to characterize and distinguish foods with distinctive geographical characteristics.…”