Influence of Oxygen Concentration on the Flavour and Chemical Stability of Cream Powder

Andersson, Kristina; Lingnert, Hans

doi:10.1006/fstl.1997.0347

Cited by 19 publications

(13 citation statements)

References 17 publications

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“…Hexanal is reported to be a good measure of lipid oxidation, correlating well with sensory evaluation results (Fritsch and Gale 1977;Warner and others 1978;Robards and others 1988;Anderssen and Lingnert 1998;Lennersten and Lingnert 2000). Hexanal concentration generally correlated to our sensory evaluation results; the light-protected treatment had the lowest hexanal concentration and the lowest intensity of light oxidation flavor, while the lightexposed treatment had the highest concentration of hexanal, on most days, and was highest in light oxidation flavor intensity.…”

Section: Volatile Chemistry Related To Wavelength Exposuresupporting

confidence: 86%

Controlling Light Oxidation Flavor in Milk by Blocking Riboflavin Excitation Wavelengths by Interference

Webster¹,

Duncan²,

Marcy³

et al. 2009

Journal of Food Science

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Milk packaged in glass bottles overwrapped with iridescent films (treatments blocked either a single visible riboflavin [Rb] excitation wavelength or all visible Rb excitation wavelengths; all treatments blocked UV Rb excitation wavelengths) was exposed to fluorescent lighting at 4 degrees C for up to 21 d and evaluated for light-oxidized flavor. Controls consisted of bottles with no overwrap (light-exposed treatment; represents the light barrier properties of the glass packaging) and bottles overwrapped with aluminum foil (light-protected treatment). A balanced incomplete block multi-sample difference test, using a ranking system and a trained panel, was used for evaluation of light oxidation flavor intensity. Volatiles were evaluated by gas chromatography and Rb degradation was evaluated by fluorescence spectroscopy. Packaging overwraps limited production of light oxidation flavor over time but not to the same degree as the complete light block. Blocking all visible and UV Rb excitation wavelengths reduced light oxidation flavor better than blocking only a single visible excitation wavelength plus all UV excitation wavelengths. Rb degraded over time in all treatments except the light-protected control treatment and only minor differences in the amount of degradation among treatments was observed. Hexanal production was significantly higher in the light-exposed control treatment compared to the light-protected control treatment from day 7; it was only sporadically significantly higher in the 570 nm and 400 nm block treatments. Pentanal, heptanal, and an unidentified volatile compound also increased in concentration over time, but there were no significant differences in concentration among the packaging overwrap treatments for these compounds.

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Section: Volatile Chemistry Related To Wavelength Exposuresupporting

confidence: 86%

Controlling Light Oxidation Flavor in Milk by Blocking Riboflavin Excitation Wavelengths by Interference

Webster¹,

Duncan²,

Marcy³

et al. 2009

Journal of Food Science

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“…Hexanal, 1‐octen‐3‐ol, and 3‐octen‐2‐one have been identified as important flavor compounds resulting from oxidation of linoleic acid, which is the main polyunsaturated fatty acid in WMP (USDA‐ARS 2007). The Strecker aldehydes 2‐ and 3‐methylbutanal result from isoleucine and leucine degradation in the Maillard reaction, but previous research suggests that their formation is also influenced by lipid oxidation (Hall and others 1985; Andersson and Lingnert 1998). …”

Section: Resultsmentioning

confidence: 99%

Flavor Variability and Flavor Stability of U.S.‐Produced Whole Milk Powder

Lloyd

Drake

Gerard

2009

Journal of Food Science

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Flavor variability and stability of U.S.-produced whole milk powder (WMP) are important parameters for maximizing quality and global competitiveness of this commodity. This study characterized flavor and flavor stability of domestic WMP. Freshly produced (<1 mo) WMP was collected from 4 U.S. production facilities 5 times over a 1 y period. Each sample was analyzed initially and every 2 mo for sensory profile, volatiles, color, water activity, and moisture through 12 mo storage. Selected volatiles were quantified using solid phase microextraction (SPME) with gas chromatography/mass-spectrometry: dimethyl sulfide, 2-methylbutanal, 3-methylbutanal, hexanal, 2-heptanone, heptanal, 1-octen-3-ol, octanal, 3-octen-2-one, and nonanal. Multiple linear regression with backwards elimination was applied to generate equations to predict grassy and painty flavors based on selected volatiles. All WMP were between 2% and 3% moisture and 0.11 and 0.25 water activity initially. WMP varied in initial flavor profiles with varying levels of cooked, milk fat, and sweet aromatic flavors. During storage, grassy and painty flavors developed while sweet aromatic flavor intensities decreased (P < 0.05). Painty and grassy flavors were confirmed by increased levels (P < 0.05) of lipid oxidation products such as hexanal, heptanal, and octanal. Hexanal, 2-heptanone, 1-octen-3-ol, and nonanal concentrations were best predictors of grassy flavor (R(2)= 0.38, P < 0.0001) while hexanal, 2-methylbutanal, 3-methylbutanal, octanal, and 3-octen-2-one concentrations were best predictors of painty flavor (R(2)= 0.61, P < 0.0001). These results provide baseline information to determine specific factors that can be controlled to optimize U.S. WMP flavor and flavor stability.

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“…Many researchers have reported significant improvements in the sensory quality and shelf life of milk powders stored in the absence of oxygen. Although most of this research involved whole milk powder (Coulter, 1947;Warmbier and Wolf, 1976;Tuohy, 1984;Min et al, 1989;Chan et al, 1993;Andersson and Lingnert, 1998), benefits have been found for NDM as well (Henry and Kon, 1947;Driscoll et al, 1985). Oxygen levels can be reduced by the traditional method of nitrogen flushing or by the more recently developed approach of using oxygen absorbers.…”

Section: Introductionmentioning

confidence: 99%

Quality at Time of Purchase of Dried Milk Products Commercially Packaged in Reduced Oxygen Atmosphere

Lloyd

Zou

Farnsworth

et al. 2004

Journal of Dairy Science

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Nonfat dry milk (NDM) and powdered whey beverages are available at the retail level, packaged in No. 10 cans in a reduced oxygen atmosphere to prolong shelf life. The objective of this research was to determine the sensory and nutritional quality of these dried milk products at the time of purchase. In the 10 brands tested, wide variation existed in headspace oxygen, can seam quality, sensory quality, and vitamin A (with 6 of 10 brands entirely lacking the vitamin). Manufacturers of dried milk products packaged in cans for long-term storage need to give careful attention to can seam quality, product labeling, and vitamin fortification. Consumers would be well advised to evaluate several brands of dried milk products prior to large quantity purchases.

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Influence of Oxygen Concentration on the Flavour and Chemical Stability of Cream Powder

Cited by 19 publications

References 17 publications

Controlling Light Oxidation Flavor in Milk by Blocking Riboflavin Excitation Wavelengths by Interference

Controlling Light Oxidation Flavor in Milk by Blocking Riboflavin Excitation Wavelengths by Interference

Flavor Variability and Flavor Stability of U.S.‐Produced Whole Milk Powder

Quality at Time of Purchase of Dried Milk Products Commercially Packaged in Reduced Oxygen Atmosphere

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