| Title: | Oxidative Quality of Dairy Powders: Influencing Factors and Analysis |
| Author(s): | Clarke HJ; McCarthy WP; O'Sullivan MG; Kerry JP; Kilcawley KN; |
| Address: | "Food Quality and Sensory Science Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 P996 Cork, Ireland. Sensory Science Group, School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland. Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 P996 Cork, Ireland. Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy powders and is often used as an estimation of a products shelf-life and consumer acceptability. The LO process produces numerous volatile organic compounds (VOC) including aldehydes, ketones and alcohols, which are known to contribute to the development of off-flavours in dairy powders. The main factors influencing the oxidative state of dairy powders and the various analytical techniques used to detect VOC as indicators of LO in dairy powders are outlined. As the ability to identify and quantify specific VOC associated with LO improves this review highlights how these techniques can be used in conjunction with olfactory and sensory analysis to better understand product specific LO processes with the aim of maximizing shelf-life without compromising quality" |
| Keywords: | dairy powder lipid oxidation sensory; |
| Notes: | "PubMed-not-MEDLINEClarke, Holly J McCarthy, William P O'Sullivan, Maurice G Kerry, Joseph P Kilcawley, Kieran N eng 0044/Teagasc/ Review Switzerland 2021/10/24 Foods. 2021 Sep 29; 10(10):2315. doi: 10.3390/foods10102315" |
