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首页> 外文期刊>International Dairy Journal >Determination of storage stability of butter enriched with unsaturated fatty acids/conjugated linoleic acids (UFA/CLA) using instrumental and sensory methods
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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

机译：使用仪器和感官方法测定富含不饱和脂肪酸/共轭亚油酸（UFA / CLA）的黄油的储存稳定性

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摘要

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.
机译：通过化学，感官和微生物学分析，在6℃储存8周的过程中，评估了富含不饱和脂肪酸和共轭亚油酸的黄油（UFA / CLA黄油）的氧化稳定性，并与常规黄油进行了比较。使用固相微萃取，通过气相色谱-质谱联用嗅觉分析法分析气味活性化合物。嗅觉分析表明，新鲜的UFA / CLA黄油和新鲜的常规黄油都具有相似的香气。储存6-8周后，UFA / CLA黄油显示出较强的脂肪（丁酸和3-甲基丁酸），金属[（E，E）-2,4-壬二烯醛]，绿色[（E）-2-己烯醇]与常规样品相比具有乳脂状（2-戊酮）的香气。感官小组描述了两种新鲜黄油类型具有相似的感官特征，除了较强的奶油香气，较弱的熟牛奶香气和UFA / CLA黄油的可涂抹性明显更高。感官描述性分析还显示，两种类型的黄油都以非常相似的方式老化，酸败和氧化味增加。

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