title: Aroma-active secondary oxidation products of butter
creator: Mallia, Silvia
creator: Escher, Felix
creator: Rehberger, Brita
creator: Schlichtherle-Cerny, Hedwig
subject:  Food security, food quality and human health
subject:  Processing, packaging and transportation
description: 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. 
date: 2007
type: Conference paper, poster, etc. 
type: NonPeerReviewed
format: application/pdf
identifier: http://orgprints.org/9734/1/mallia-etal-2007-butter.pdf
identifier: Mallia, Silvia; Escher, Felix; Rehberger, Brita and Schlichtherle-Cerny, Hedwig (2007) Aroma-active secondary oxidation products of butter. 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems, University of Hohenheim, Germany, March 20-23, 2007.
relation: http://orgprints.org/9734/