title: Comparison of descriptive sensory analysis and chemical analysis for oxidative changes in milk.
abstract: Oxidation in 3 types of bovine milk with different fatty acid profiles obtained through manipulation of feed was evaluated by analytical methods quantifying the content of potential antioxidants, the tendency of formation of free radicals, and the accumulation of primary and secondary oxidation products. The milk samples were evaluated in parallel by descriptive sensory analysis by a trained panel, and the correlation between the chemical analysis and the descriptive sensory analysis was evaluated. The fatty acid composition of the 3 types of milk was found to influence the oxidative and lipolytic changes occurring in the milk during chill storage for 4 d. Sensory analysis and chemical analysis showed high correlation between the typical descriptors for oxidation such as cardboard, metallic taste, and boiled milk and specific chemical markers for oxidation such as hexanal. Notably, primary oxidation products (i.e., lipid hydroperoxides) and even the tendency of formation of radicals as measured by electron spin resonance spectroscopy were also highly correlated to the sensory descriptors for oxidation. Electron spin resonance spectroscopy should accordingly be further explored as a routine method for detection of early events in lipid oxidation in milk to predict shelf-life.
authors.affiliation: Food Chemistry, Department of Food Science, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
authors.forename: R V
authors.initials: RV
authors.lastname: Hedegaard
authors.forename: D
authors.initials: D
authors.lastname: Kristensen
authors.forename: J H
authors.initials: JH
authors.lastname: Nielsen
authors.forename: M B
authors.initials: MB
authors.lastname: Frøst
authors.forename: H
authors.initials: H
authors.lastname: Ostdal
authors.forename: J E
authors.initials: JE
authors.lastname: Hermansen
authors.forename: M
authors.initials: M
authors.lastname: Kröger-Ohlsen
authors.forename: L H
authors.initials: LH
authors.lastname: Skibsted
mesh_terms: D000447:Aldehydes / Q000032:analysis; D000821:Animal Feed; D000818:Animals; D002417:Cattle; D003080:Cold Temperature; D004578:Electron Spin Resonance Spectroscopy; D005227:Fatty Acids / Q000032:analysis; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005519:Food Preservation; D006801:Humans; D015227:Lipid Peroxidation; D008054:Lipid Peroxides / Q000032:analysis; D008066:Lipolysis; D008892:Milk / Q000737:chemistry*; D010084:Oxidation-Reduction; D012677:Sensation; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D013997:Time Factors; D024502:alpha-Tocopherol / Q000032:analysis; D019207:beta Carotene / Q000032:analysis
chemical_list: D000447:Aldehydes; D005227:Fatty Acids; D005230:Fatty Acids, Nonesterified; D008054:Lipid Peroxides; D017392:Thiobarbituric Acid Reactive Substances; D019207:beta Carotene; C010463:n-hexanal; D024502:alpha-Tocopherol