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Influence of oxygen concentration on the flavour and chemical stability of cream powder
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
1998 (English)In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 31, no 3, p. 245-251Article in journal (Refereed)
Abstract [en]

Descriptive sensory analysis and analysis of hexanal content were performed on cream powder stored in darkness at different oxygen concentrations at 30 °C for up to 45 weeks. The headspace of the samples contained 209 (air), 13, 3.6, 0.4 or 0.3 m/L oxygen/L headspace gas. All samples stored with reduced oxygen content were, with one exception, significantly different from the air-packed sample after 25 as well as after 45 weeks of storage, both in their hexanal concentration and according to sensory analysis. However, there were no significant sensory differences between the samples stored with reduced oxygen for 25 or 45 weeks. Analysis of the hexanal concentration in the samples was a more sensitive method than sensory analysis for detecting differences between samples stored for the same length of time. Furthermore, some of the samples with reduced oxygen concentration were found to differ significantly in their hexanal concentration. Significant differences between samples before storage and samples stored for 25 or 45 weeks, regardless of oxygen concentration, were found by both sensory and chemical analyses. © 1998 Academic Press.

Place, publisher, year, edition, pages
1998. Vol. 31, no 3, p. 245-251
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9255OAI: oai:DiVA.org:ri-9255DiVA, id: diva2:967129
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2020-12-01Bibliographically approved

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