Volatile compounds and fatty acid profiles in commercial milk-based infant formulae by static headspace gas chromatography: Evolution after opening the packet
2008
Chavez-Servin, J.L. | Castellote, A.I. | Lopez-Sabater, M.C.
The evolution of the volatile compounds propanal, pentanal and hexanal, and fatty acid profiles were examined in 20 infant formula (IF) milk powders during storage at 25 °C for 70 days after their packaging was opened. Few changes were observed in the fatty acid content during storage, but significant losses were found in C18:2 n - 6 and C18:3 n - 3 for some formulae. All three volatiles increased during storage in all formulae, confirming oxidative stability decreases once packets were opened. Significant correlation (p < 0.05) was detected between hexanal content and oxidation of n - 6 PUFA, specifically C18:2 n - 6 losses, and between propanal content and oxidation of n - 3 PUFA, specifically from C18:3 n - 3 losses.
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