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Determination of storage stability of butter enriched with unsaturated fatty acids/conjugated linoleic acids (UFA/CLA) using instrumental and sensory methods
- Mallia, S., Piccinali, P., Rehberger, B., Badertscher, R., Escher, F., Schlichtherle-Cerny, H.
- International dairy journal 2008 v.18 no.10-11 pp. 983-993
- food storage, storage quality, butter, enriched foods, unsaturated fatty acids, conjugated linoleic acid, sensory properties, oxidative stability, microbiological quality, olfactometry, rancidity, creaming, off flavors, off odors
- The oxidative stability of butter enriched with unsaturated fatty acids and conjugated linoleic acids (UFA/CLA butter) was evaluated by chemical, sensory and microbiological analyses during 8 weeks of storage at 6^oC 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.