The effect of storage time and storage temperature on the formation of volatile compounds in dairy spreads was investigated. Dairy spreads were stored for 10 weeks at -18, 5 and 20 degreesC, respectively, and analyzed after 0, 38, 54 and 67 days of storage. By means of a dynamic headspace GC/MS method using Tenax traps the dairy spreads were analyzed for volatile aromatic compounds. 61 components were identified and their relative content was followed during the storage period. Among these were four alcohols, 17 aldehydes, four esters, ten alkanes, 11 ketones and six lactones. A general increase in the concentration of most of the volatile compounds during storage was found. The content of volatile compounds in dairy spreads stored at -18 OC was nearly constant or showed a rather low increase in the content during the storage period. Storage at higher temperatures (5 and 20 degreesC) resulted in an increase in the content of most of the volatiles after 40 days of storage. The profiles obtained were subjected to multivariate data analysis to determine the volatiles potentially responsible for oxidized off-flavors in dairy spread. The volatiles were divided into three groups: one correlated with storage temperature and 5 OC, one with storage time and 20 degreesC and the last with storage time alone. Most of the volatiles were found in the highest concentration after storage at 20 OC, but the content of some volatiles was highest after storage at 5 degreesC.
|Journal||European Food Research and Technology|
|Publication status||Published - 2001|