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Aroma-active secondary oxidation products of butter

Mallia, Silvia; Escher, Felix; Rehberger, Brita and Schlichtherle-Cerny, Hedwig (2007) Aroma-active secondary oxidation products of butter. Paper at: 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems, University of Hohenheim, Germany, March 20-23, 2007.

[thumbnail of mallia-etal-2007-butter.pdf] PDF - German/Deutsch


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.

EPrint Type:Conference paper, poster, etc.
Type of presentation:Paper
Keywords:Butter, Aroma, PUFA, CLA, Olfactometry
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Research affiliation: International Conferences > 2007: 3rd QLIF Congress > 5 Processing Strategies
European Union > QualityLowInputFood > Subproject 5: Processing strategies
Related Links:http://orgprints.org/10417/
Deposited By: Mallia, Silvia
ID Code:9734
Deposited On:09 Mar 2007
Last Modified:12 Apr 2010 07:34
Document Language:English
Refereed:Not peer-reviewed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.

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