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Formation of Aldehyde and Ketone Compounds during Production and Storage of Milk Powder
Certain aldehyde and ketone compounds can be used as indicators, at a molecular level, of the oxidized flavor of milk powder instead of sensory evaluation. This study investigated the formation of aldehyde and ketone compounds as affected by the heat-related processing and storage of milk powder. Th...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2012
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268635/ https://www.ncbi.nlm.nih.gov/pubmed/22902884 http://dx.doi.org/10.3390/molecules17089900 |
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author | Li, Yanhua Zhang, Lanwei Wang, Weijun |
author_facet | Li, Yanhua Zhang, Lanwei Wang, Weijun |
author_sort | Li, Yanhua |
collection | PubMed |
description | Certain aldehyde and ketone compounds can be used as indicators, at a molecular level, of the oxidized flavor of milk powder instead of sensory evaluation. This study investigated the formation of aldehyde and ketone compounds as affected by the heat-related processing and storage of milk powder. The compounds were extracted by solid phase microextraction fiber and determined using gas chromatography-mass spectrometry. In the results, higher contents of hexanal, 2-heptanone, octanal and 3-octen-2-one were detected in concentrated milk and fresh milk powders than in raw milk and heated milk. The levels of these compounds increased with increasing time of storage of milk powder. Meanwhile, the DPPH radical scavenging activity decreased and peroxide value increased during the production and storage of milk powder. In addition, the pore volume distribution of milk powder particle was determined by nitrogen isotherm adsorption. The porosity of milk powder was significantly correlated to the changes of aldehyde and ketone compounds during storages periods of 3 months (r > 0.689, p < 0.05) and 6 months (r > 0.806, p < 0.01). Therefore attention should be paid to the detectable aldehyde and ketone molecules to control the oxidized flavor, which was influenced by pre-heating as well as concentration and drying during milk powder production. |
format | Online Article Text |
id | pubmed-6268635 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2012 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-62686352018-12-12 Formation of Aldehyde and Ketone Compounds during Production and Storage of Milk Powder Li, Yanhua Zhang, Lanwei Wang, Weijun Molecules Article Certain aldehyde and ketone compounds can be used as indicators, at a molecular level, of the oxidized flavor of milk powder instead of sensory evaluation. This study investigated the formation of aldehyde and ketone compounds as affected by the heat-related processing and storage of milk powder. The compounds were extracted by solid phase microextraction fiber and determined using gas chromatography-mass spectrometry. In the results, higher contents of hexanal, 2-heptanone, octanal and 3-octen-2-one were detected in concentrated milk and fresh milk powders than in raw milk and heated milk. The levels of these compounds increased with increasing time of storage of milk powder. Meanwhile, the DPPH radical scavenging activity decreased and peroxide value increased during the production and storage of milk powder. In addition, the pore volume distribution of milk powder particle was determined by nitrogen isotherm adsorption. The porosity of milk powder was significantly correlated to the changes of aldehyde and ketone compounds during storages periods of 3 months (r > 0.689, p < 0.05) and 6 months (r > 0.806, p < 0.01). Therefore attention should be paid to the detectable aldehyde and ketone molecules to control the oxidized flavor, which was influenced by pre-heating as well as concentration and drying during milk powder production. MDPI 2012-08-17 /pmc/articles/PMC6268635/ /pubmed/22902884 http://dx.doi.org/10.3390/molecules17089900 Text en © 2012 by the authors; licensee MDPI, Basel, Switzerland. http://creativecommons.org/licenses/by/3.0/ This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/). |
spellingShingle | Article Li, Yanhua Zhang, Lanwei Wang, Weijun Formation of Aldehyde and Ketone Compounds during Production and Storage of Milk Powder |
title | Formation of Aldehyde and Ketone Compounds during Production and Storage of Milk Powder |
title_full | Formation of Aldehyde and Ketone Compounds during Production and Storage of Milk Powder |
title_fullStr | Formation of Aldehyde and Ketone Compounds during Production and Storage of Milk Powder |
title_full_unstemmed | Formation of Aldehyde and Ketone Compounds during Production and Storage of Milk Powder |
title_short | Formation of Aldehyde and Ketone Compounds during Production and Storage of Milk Powder |
title_sort | formation of aldehyde and ketone compounds during production and storage of milk powder |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268635/ https://www.ncbi.nlm.nih.gov/pubmed/22902884 http://dx.doi.org/10.3390/molecules17089900 |
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