Seasonal variation in the odour characteristics of whole milk powder
Seasonal changes in whole milk powder odour characteristics were monitored using SPME-GC and E-nose methodologies. ANOVA showed a significant effect of the season on dimethyl sulphide, n-pentanal, n-hexanal, and butyric acid. Whole milk powder manufactured in summer season had significantly (p < 0...
| Main Authors: | , , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/5921 https://www.sciencedirect.com/science/article/pii/S0308814606007746 https://doi.org/10.1016/j.foodchem.2006.09.050 |
| Summary: | Seasonal changes in whole milk powder odour characteristics were monitored using SPME-GC and E-nose methodologies. ANOVA
showed a significant effect of the season on dimethyl sulphide, n-pentanal, n-hexanal, and butyric acid. Whole milk powder manufactured
in summer season had significantly (p < 0.05) higher levels of n-hexanal, n-pentanal and dimethyl sulphide as compared to autumn and
winter seasons. On the other hand, butyric acid showed significant differences (p < 0.05) among autumn and spring. Applying linear discriminant
analysis, seasonal variations in the odour profiles assessed by electronic nose were observed. A better classification outcome
was obtained when volatile compounds and electronic nose data were analysed together, obtaining a success rate of 89.5% and 70.7% of
the original cases and after cross-validation respectively. As in other application reported in the literature, E-nose approach represents an
alternative technique to traditional methods of odour measurement. |
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