Mallia, S.; Piccinali, P.; Rehberger, B.; Badertscher, R.; Escher, F. and Schlichtherle-Cerny, H. (2008) Determination of storage stability of butter enriched with unsaturated fatty acids/conjugated linoleic acids (UFA/CLA) using instrumental and sensory methods. International Dairy Journal, 18, pp. 983-993.
Limited to [Depositor and staff only]
The oxidative stability of butter enriched with unsaturated fatty acids and conjugated linoleic acids (UFA/CLA butter) was evaluated by chemical, sensory and microbiological analyses during 8 weeks of storage at 6 °C and compared with that of conventional butter. The odour-active compounds were analyzed by gas chromatography–mass spectrometry combined with olfactometry, using solid phase microextraction.
Olfactometric analysis showed that both, fresh UFA/CLA butter and fresh conventional butter had similar aroma profiles. After 6–8 weeks of storage, UFA/CLA butter showed stronger fatty (butanoic and 3-methyl butanoic acid), metallic [(E,E)-2,4-nonadienal], green [(E)-2-hexenol] and creamy (2-pentanone) notes compared with the conventional samples. A sensory panel described the two fresh butter types as having a similar sensory profile, except for a stronger creamy aroma, a less intense cooked milk aroma and a significantly higher spreadability of the UFA/CLA butters. Sensory descriptive analysis showed also that both butter types aged in a very similar way, with an increase in rancid and oxidized notes.
(c) 2008 Elsevier Ltd. All rights reserved.
|EPrint Type:||Journal paper|
|Type of presentation:||Paper|
|Keywords:||butter, linoleic acids, UFA, CLA, olfactometry|
|Subjects:|| Food systems > Food security, food quality and human health|
Food systems > Processing, packaging and transportation
|Research affiliation:||European Union > QualityLowInputFood > Subproject 5: Processing strategies|
|Deposited By:||Mallia, Silvia|
|Deposited On:||19 Aug 2009|
|Last Modified:||12 Apr 2010 07:39|
|Refereed:||Peer-reviewed and accepted|
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