TY  - CONF
ID  - orgprints9734
UR  - http://orgprints.org/9734/
A1  - Mallia, Silvia
A1  - Escher, Felix
A1  - Rehberger, Brita
A1  - Schlichtherle-Cerny, Hedwig
TI  - Aroma-active secondary oxidation products of butter
Y1  - 2007///
N2  - 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. 
AV  - public
KW  - Butter
KW  -  Aroma
KW  -  PUFA
KW  -  CLA
KW  -  Olfactometry
ER  -