9734: Aroma-active secondary oxidation products of butter
(2007) Aroma-active secondary oxidation products of butter. Paper presented at 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems, University of Hohenheim, Germany, March 20-23, 2007.
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Summary
Butter contains vitamins, minerals and unsaturated lipids, such as polyunsaturated fatty acids (PUFA) and conjugated linoleic acids (CLAs). However the oxidative stability and consequently the shelf-life of milk products are inversely correlated with their PUFA and CLA content.
The objective of this study is the evaluation of the oxidative stability and sensory quality of PUFA/CLA-enriched butter versus conventional butter, with both types of butter being produced at ALP. For this purpose, new chemical and sensory-based methods will be developed, as well holistic complementary methods.
This paper focuses on a preliminary study achieved using conventional butter, subjected to a long storage and to oxygen and light exposure, to develop a gas chromatography olfactometry (GC-O) method able to detect the aroma-active compounds originated from oxidation. This will be one of the methods used for the evaluation of the oxidative stability of PUFA/CLA-enriched butter.
| Document Language: | English |
|---|---|
| Keywords: | Butter, Aroma, PUFA, CLA, Olfactometry |
| Subject Areas: | Food systems > Food security, food quality and human health Food systems > Processing, packaging and transportation |
| Research affiliation: | International Conferences > QLIF Congress 2007 > 5 Processing Strategies European Union > QualityLowInputFood > Subproject 5: Processing strategies |
| Total budget (Euro): | 0 |
| Orgprints ID Number: | 9734 |
| Contact: | Mallia, Silvia |
| Deposited On: | 09 March 2007 |
| EPrint Type: | Conference paper |
| Published?: | Published |
| Type of presentation: | Paper |
| Peer Review Status: | Not peer-reviewed |
| Additional Publishing Information: | The final version of this paper is published in: Niggli, Urs; Leifert, Carlo; Alföldi, Thomas; Lück, Lorna and Willer, Helga, Eds. (2007) Improving Sustainability in Organic and Low Input Food Production Systems. Proceedings of the 3rd International Congress of the European Integrated Project Quality Low Input Food (QLIF). University of Hohenheim, Germany, March 20 – 23, 2007. Research Institute of Organic Agriculture FiBL, CH-Frick.http://orgprints.org/10417/ Printed copies may be ordered from the FiBL Shop at www.shop.fibl.org. |
| Related Links: | http://orgprints.org/10417/ |
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