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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.