« Previous AbstractCatalytic destruction of PCDD/Fs over vanadium oxide-based catalysts    Next AbstractIdentification of volatile sulfur-containing compounds and the precursor of dimethyl sulfide in cold-pressed rapeseed oil by GC-SCD and UPLC-MS/MS »

J Dairy Sci

Title:		Comparison of aroma properties of infant formulas: Differences in key aroma compounds and their possible origins in processing
Author(s):		Yu MG; Zheng CD; Li T; Song HL; Wang LJ; Zhang W; Sun H; Xie QG; Jiang SL;
Address:		"Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China. Heilongjiang Feihe Dairy Co. Ltd., Chaoyang, Beijing 100015, China; PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Haidian, Beijing 100083, China. Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: songhl@th.btbu.edu.cn. Heilongjiang Feihe Dairy Co. Ltd., Chaoyang, Beijing 100015, China; PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Haidian, Beijing 100083, China. Electronic address: jiangshilong@feihe.com"
Journal Title:		J Dairy Sci
Year:		2023
Volume:		20230726
Issue:		9
Page Number:		5970 - 5987
DOI:		10.3168/jds.2022-22873
ISSN/ISBN:		1525-3198 (Electronic) 0022-0302 (Linking)
Abstract:		"Aroma is an important attribute of infant formula (IF). In this study, 218 volatiles and 62 odor-active compounds were detected from IF by dynamic headspace sampling combined with comprehensive 2-dimensional gas chromatography-olfactometry-mass spectrometry. Aldehydes and ketones were determined as the most abundant odor-active compounds. Among them, the contents of pentanal and hexanal were the most abundant, while 1-octen-3-one had the highest flavor dilution factor and odor activity value in most of the IF. Sensory evaluation and electronic nose analysis showed that the skimming process, the fatty acid composition, and powdered or liquid milk base used for the production of IF may be important factors resulting in their differences in aroma profiles and compounds. These differences were assumed to be mainly ascribed to the Maillard reaction and lipid oxidation, which were largely influenced by the temperature and water activity"
Keywords:		Animals *Odorants/analysis Infant Formula/analysis *Volatile Organic Compounds/analysis Olfactometry/methods/veterinary Milk/chemistry Maillard reaction infant formula lipid oxidation odor-active compounds;
Notes:		"MedlineYu, M G Zheng, C D Li, T Song, H L Wang, L J Zhang, W Sun, H Xie, Q G Jiang, S L eng 2023/07/28 J Dairy Sci. 2023 Sep; 106(9):5970-5987. doi: 10.3168/jds.2022-22873. Epub 2023 Jul 26"