Seasonal variation in the odour characteristics of whole milk powder

Autores
Biolatto, Andrea; Grigioni, Gabriela Maria; Irurueta, Martin; Sancho, Ana Maria; Taverna, Miguel Angel; Pensel, Norma Ana
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Biolatto, Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Irurueta, Martin. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Taverna, Miguel Angel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria. Rafaela. Santa Fe; Argentina.
Fil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fuente
Food chemistry 103 (3) : 960-967. (2007).
Materia
Dried milk
Seasonal Variation
Smell
Leche en Polvo
Cromatografía de Gases
Variación Estacional
Olor
Whole Milk Powder
Electronic Nose
Physicochemical Properties
Leche Entera en Polvo
Solid-phase microextraction-gas chromatography
Microextracción en fase sólida de cromatografía de gases
Nariz Electrónica
Analisis Multivariable
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/5921
Acceder
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network_name_str INTA Digital (INTA)
spelling Seasonal variation in the odour characteristics of whole milk powderBiolatto, AndreaGrigioni, Gabriela MariaIrurueta, MartinSancho, Ana MariaTaverna, Miguel AngelPensel, Norma AnaDried milkSeasonal VariationSmellLeche en PolvoCromatografía de GasesVariación EstacionalOlorWhole Milk PowderElectronic NosePhysicochemical PropertiesLeche Entera en PolvoSolid-phase microextraction-gas chromatographyMicroextracción en fase sólida de cromatografía de gasesNariz ElectrónicaAnalisis MultivariableSeasonal 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.Fil: Biolatto, Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Irurueta, Martin. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Taverna, Miguel Angel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria. Rafaela. Santa Fe; Argentina.Fil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.2019-09-20T11:12:13Z2019-09-20T11:12:13Z2006-09-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/5921https://www.sciencedirect.com/science/article/pii/S0308814606007746https://doi.org/10.1016/j.foodchem.2006.09.050Food chemistry 103 (3) : 960-967. (2007).reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-16T09:29:38Zoai:localhost:20.500.12123/5921instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:29:38.519INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Seasonal variation in the odour characteristics of whole milk powder
title Seasonal variation in the odour characteristics of whole milk powder
spellingShingle Seasonal variation in the odour characteristics of whole milk powder
Biolatto, Andrea
Dried milk
Seasonal Variation
Smell
Leche en Polvo
Cromatografía de Gases
Variación Estacional
Olor
Whole Milk Powder
Electronic Nose
Physicochemical Properties
Leche Entera en Polvo
Solid-phase microextraction-gas chromatography
Microextracción en fase sólida de cromatografía de gases
Nariz Electrónica
Analisis Multivariable
title_short Seasonal variation in the odour characteristics of whole milk powder
title_full Seasonal variation in the odour characteristics of whole milk powder
title_fullStr Seasonal variation in the odour characteristics of whole milk powder
title_full_unstemmed Seasonal variation in the odour characteristics of whole milk powder
title_sort Seasonal variation in the odour characteristics of whole milk powder
dc.creator.none.fl_str_mv Biolatto, Andrea
Grigioni, Gabriela Maria
Irurueta, Martin
Sancho, Ana Maria
Taverna, Miguel Angel
Pensel, Norma Ana
author Biolatto, Andrea
author_facet Biolatto, Andrea
Grigioni, Gabriela Maria
Irurueta, Martin
Sancho, Ana Maria
Taverna, Miguel Angel
Pensel, Norma Ana
author_role author
author2 Grigioni, Gabriela Maria
Irurueta, Martin
Sancho, Ana Maria
Taverna, Miguel Angel
Pensel, Norma Ana
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Dried milk
Seasonal Variation
Smell
Leche en Polvo
Cromatografía de Gases
Variación Estacional
Olor
Whole Milk Powder
Electronic Nose
Physicochemical Properties
Leche Entera en Polvo
Solid-phase microextraction-gas chromatography
Microextracción en fase sólida de cromatografía de gases
Nariz Electrónica
Analisis Multivariable
topic Dried milk
Seasonal Variation
Smell
Leche en Polvo
Cromatografía de Gases
Variación Estacional
Olor
Whole Milk Powder
Electronic Nose
Physicochemical Properties
Leche Entera en Polvo
Solid-phase microextraction-gas chromatography
Microextracción en fase sólida de cromatografía de gases
Nariz Electrónica
Analisis Multivariable
dc.description.none.fl_txt_mv 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.
Fil: Biolatto, Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Irurueta, Martin. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Taverna, Miguel Angel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria. Rafaela. Santa Fe; Argentina.
Fil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
description 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.
publishDate 2006
dc.date.none.fl_str_mv 2006-09-28
2019-09-20T11:12:13Z
2019-09-20T11:12:13Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv 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
url 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
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Food chemistry 103 (3) : 960-967. (2007).
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.712165

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