Changes of headspace volatile compounds due to oxidation of milk fat during storage of dried dairy products

• Published in: ACS symposium series no. 558
• Main Authors: Lee, Y.B. (Ohio State University, Columbus, OH.), Morr, C.V
• Format: Journal Article
• Language: English
• Published: 1994
• Subjects: AROMA; BIODETERIORATION; BIODETERIORO; COMPOSE VOLATIL; COMPUESTO VOLATIL; FLAVEUR; GRASA DE LA LECHE; LAIT DESHYDRATE; LECHE EN POLVO; MATIERE GRASSE DU LAIT; PERDIDAS POR ALMACENAMIENTO; PEROXIDACION LIPIDICA; PEROXYDATION DES LIPIDES; PERTE AU STOCKAGE; PRODUCTOS LACTEOS; PRODUIT LAITIER
• ISSN: 0097-6156; 1947-5918

Flavor quality is one of the most important factors for determining consumer acceptance of dairy and other food products. Lipid oxidation and Maillard browning reactions that occur during storage of spray dried dairy products result in the formation of volatile off-flavors that greatly impair their flavor quality, thereby limiting their value as ingredients in formulated food products. Analytical methodologies previously available for isolation, fractionation and identification of volatile compounds formed during storage of dried dairy products are time consuming, tedious and are sometimes subject to error due to artifact formation and incomplete compound recovery. The recently developed dynamic headspace analysis (DHA) technique is suitable for identifying and monitoring changes in concentrations of volatile compounds produced in dried dairy products during storage. The major objective of this research was to study the changes of headspace volatile compounds produced by oxidation of milkfat in selected, commercial, spray dried dairy products by DHA. A secondary objective was to design a miniaturized water activity (aw) control chamber for conducting accelerated storage studies on dried dairy products, and that can be sampled for headspace volatile compounds