Seasonal variation in the odour characteristics of whole milk powder

ANDREA BIOLATTO; GABRIELA GRIGIONI; MARTÍN IRURUETA; ANA MARIA SANCHO; MIGUEL TAVERNA; NORMA PENSEL

FOOD CHEMISTRY

Elsevier

Año: 2006

0308-8146

Seasonal changes in whole milk powder odour characteristics were monitored using SPME-GC and E-nose methodologies.ANOVA showed a signi .cant e .ect of the season on dimethyl sulphide,n -pentanal,n -hexanal,and butyric acid.Whole milk powder manufactured in summer season had signi .cantly (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 signi .cant di .erences (p <0.05)among autumn and spring.Applying linear dis- criminant analysis,seasonal variations in the odour pro .les assessed by electronic nose were observed.A better classi .cation 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.