期刊
INTERNATIONAL DAIRY JOURNAL
卷 18, 期 10-11, 页码 983-993出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2008.05.007
关键词
-
资金
- the European Community under the 6th FP [FP6-FOOD-Cr-2003-506358]
- the Swiss State Secretariat for Education and Research
The oxidative stability of butter enriched with unsaturated fatty acids and conjugated linoleic acids (UFA/CIA butter) was evaluated by chemical, sensory and microbiological analyses during 8 weeks of storage at 6 degrees C and compared with that of conventional butter. The odour-active compounds were analyzed by gas chromatography-mass spectrometry combined with olfactometry, using solid phase microextraction. Olfactometric analysis showed that both, fresh UFA/CLA butter and fresh conventional butter had similar aroma profiles. After 6-8 weeks of storage, UFA/CLA butter showed stronger fatty (butanoic and 3-methyl butanoic acid), metallic [(E,E)-2,4-nonadienal], green [(E)-2-hexenol] and creamy (2-pentanone) notes compared with the conventional samples. A sensory panel described the two fresh butter types as having a similar sensory profile, except for a stronger creamy aroma, a less intense cooked milk aroma and a significantly higher spreadability of the UFA/CLA butters. Sensory descriptive analysis showed also that both butter types aged in a very similar way, with an increase in rancid and oxidized notes. (C) 2008 Elsevier Ltd. All rights reserved.
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