ANTIOXIDANT ACTIVE PACKAGING EFFECT WHOLE MILK POWDER SENSORIAL QUALITY AND PRODUCTION OF VOLATILE COMPOUNDS
2011
Herlinda SOTO V. | Elizabeth PERALTA | Diana M. CANO H. | Olga L. MARTÍNEZ A. | Diana M. GRANDA R.
Milk flavor is highly related with ITS components, especially with fat content. Factors such as light, packaging material and storage conditions can produce lipid oxidation and favor changes in the sensorial characteristics of product. The aim of this study was to evaluate the effect of active packaging with different antioxidants: butylated hydroxyanisole, butylated hydroxytoluene and α-tocopherol, on sensorial quality of whole milk powder. The panel members were trained to recognize the taste and smell of oxidized fat in milk and these results to be correlated with volatile compounds pentanal, heptanal and hexane quantified in milk samples using gas chromatography with solid phase microextraction. Sensorial tests showed changes in oxidized fat flavor in milk. The general correlation of these data and volatiles concentration allowed finding a moderate but significant correlation between oxidized fat flavor and the pentanal, hexanal and heptanal volatiles. In general, the active packaging with α-tocopherol-butylated hidroxyanisole and α-tocopherol presented low score in oxidized fat flavor, representing a viable alternative for the conservation of sensorial properties in milk during storage time.
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