Predicting fishiness off-flavour and identifying compounds of lipid oxidation in dairy powders by SPME-GC/MS and machine learning

Chen, Cheng; Husny, Joeska; Rabe, Swen

doi:10.1016/j.idairyj.2017.09.009

Cited by 25 publications

(14 citation statements)

References 41 publications

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“…Sensory evaluation coupled with instrumental techniques such as headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME GCMS) have been employed for the detection and quantification of volatile aromatic compounds in various dairy products [3,4]. However, fewer studies exist that link volatile aromatic compounds to their corresponding sensory attribute(s) and/or changes in consumer perception over shelf-life [5,6]. Some studies have been carried out investigating the effects of exposing whole milk powder (WMP) to accelerated storage temperatures (45 • C) on the products' oxidative stability [7], LO of WMP [8], and flavour and shelf-life of WMP [6].…”

Section: Introductionmentioning

confidence: 99%

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

et al. 2020

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Lipid oxidation (LO) is a recognised problem in dairy powders due to the formation of volatile odour compounds that can negatively impact sensory perception. Three commercial dairy powders, fat-filled whole milk powder (FFWMP), skim milk powder (SMP), and infant milk formula (IMF), stored under different conditions (21 °C, 37 °C, or 25 °C with 50% humidity), were evaluated by consumer acceptance studies, ranked descriptive sensory analysis, and LO volatile profiling using headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME GCMS) over 16 weeks. Significant (p = 0.001) differences in the concentration of LO compounds and sensory perception were evident between sample types in the different storage conditions. The sensory acceptance scores for FFWMP and SMP remained stable throughout storage in all conditions, despite the increased perception of some LO products. The IMF sample was perceived negatively in each storage condition and at each time point. Overall increases in hexanal, heptanal, and pentanal correlated with “painty”, “oxidised”, “cooked”, and “caramelised” attributes in all samples. The concentration of some LO volatiles in the IMF was far in excess of those in FFWMP and SMP. High levels of LO volatiles in IMF were presumably due to the addition of polyunsaturated fatty acids (PUFA) in the formulation.

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Section: Introductionmentioning

confidence: 99%

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

et al. 2020

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“…In a direct comparison of bovine milk volatiles extracted by DHS and SPME, SPME was found to have better reproducibility and similar sensitivity [12]. Indeed, SPME has proved a popular and successful technique for the extraction of milk volatiles and enjoys widespread application to fluid and spray-dried milk samples [12,13,14,15,16,17,18,19,20]. Modern distillation techniques like Solvent Assisted Flavour Evaporation (SAFE) have also been employed extensively for the extraction of milk volatiles [2,11,20,21,22,23].…”

Section: Introductionmentioning

confidence: 99%

Comparison of Four Extraction Techniques for the Evaluation of Volatile Compounds in Spray-Dried New Zealand Sheep Milk

et al. 2019

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Recent growth and diversification of sheep milk products means more sophisticated methods are required to ensure their flavour quality. The objective of this study was to compare four extraction techniques for the analysis of volatile compounds in sheep milk by gas chromatography-mass spectrometry (GC-MS). Solvent Assisted Flavour Evaporation (SAFE), Solid Phase Microextraction (SPME), Headspace Sorptive Extraction (HSSE) and Stir Bar Sorptive Extraction (SBSE) were evaluated for their sensitivity, selectivity, reproducibility, and overall efficiency. A total of 48 volatile compounds from nine compound classes were identified in the spray-dried sheep milk. Alcohols, aldehydes, alkanes, carboxylic acids, ketones, lactones, sulphur compounds, nitrogen compounds, and terpenes were all present, but the differences between the methods were most apparent for lactones. SBSE extracted eight lactones, SAFE extracted four lactones and HSSE and SPME only detected trace levels of two lactones. Six of the lactones—δ-hexa-lactone, δ-octalactone, γ-decalactone, γ-dodecalactone, δ-tetradecalactone, and δ-hexadeca-lactone—were identified for the first time in spray-dried sheep milk. The present work demonstrated that SBSE is an effective tool for the extraction and analysis of volatiles, especially lactones, in sheep milk and dairy products in general. A discussion of the benefits and limitations of each method is included.

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“…Advanced data analysis techniques have been incorporated in understanding and predicting aroma behaviors in foods [108][109][110]. An accurate predictive model was developed by Viry et al (2018) [109] for flavor partitioning and protein-flavor interactions in fat-free dairy solutions.…”

Section: Novel Approachesmentioning

confidence: 99%

“…An accurate predictive model was developed by Viry et al (2018) [109] for flavor partitioning and protein-flavor interactions in fat-free dairy solutions. Chen, Husny, and Rabe (2018) processed raw instrumental data and examined its correlation to sensory results by use of the machine learning approach, and successfully predicted the fishiness off-flavor in dairy powders [110]. These novel data processing approaches are receiving increasing attention and may soon be widely recognized and adopted for dairy ingredients.…”

Section: Novel Approachesmentioning

confidence: 99%

Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review

Tortorice

Ryo

et al. 2020

Molecules

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Consumers are becoming increasingly aware of the health benefits of dairy ingredients. However, products fortified with dairy proteins are experiencing considerable aroma challenges. Practices to improve the flavor quality of dairy proteins require a comprehensive understanding of the nature and origins of off-aroma. Unfortunately, existing information from the literature is fragmentary. This review presents sensory lexicons and chemical structures of off-aromas from major dairy ingredients, and it explores their possible precursors and formation mechanisms. It was found that similar chemical structures often contributed to similar off-aroma descriptors. Lipid degradation and Maillard reaction are two primary pathways that commonly cause aroma dissatisfaction. Traditional and novel flavor chemistry tools are usually adopted for off-aroma measurements in dairy ingredients. Strategies for improving aroma quality in dairy derived products include carefully selecting starting materials for formulations, and actively monitoring and optimizing processing and storage conditions.

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Predicting fishiness off-flavour and identifying compounds of lipid oxidation in dairy powders by SPME-GC/MS and machine learning

Cited by 25 publications

References 41 publications

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

Comparison of Four Extraction Techniques for the Evaluation of Volatile Compounds in Spray-Dried New Zealand Sheep Milk

Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review

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