| Registro completo |
| Provedor de dados: |
Organic Eprints
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| País: |
Germany
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| Título: |
Aroma-active secondary oxidation products of butter
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| Autores: |
Mallia, Silvia
Escher, Felix
Rehberger, Brita
Schlichtherle-Cerny, Hedwig
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| Data: |
2007
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| Ano: |
2007
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| Palavras-chave: |
Food security
Food quality and human health Processing
Packaging and transportation
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| Resumo: |
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.
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| Tipo: |
Conference paper, poster, etc.
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| Idioma: |
Inglês
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| Identificador: |
http://orgprints.org/9734/1/mallia%2Detal%2D2007%2Dbutter.pdf
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.
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| Relação: |
http://orgprints.org/9734/
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| Formato: |
application/pdf
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