Effect of a minimal processing route for the production of infant formulas on their sensory properties
ABSTRACT: Infant formulas (IF), the sole adequate substitute to human milk, undergo several thermal treatments during production that can damage milk proteins and promote the formation of Maillard reaction products, modifying nutritional and sensory properties. The aim of this study was to determine...
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Elsevier
2024-12-01
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| Series: | Journal of Dairy Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S002203022400955X |
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| author | Christophe Martin Marine Crépin Valérie Feyen Emilie Szleper Karine Gourrat Nadine Leconte Amélie Deglaire Sophie Nicklaus Géraldine Lucchi |
| author_facet | Christophe Martin Marine Crépin Valérie Feyen Emilie Szleper Karine Gourrat Nadine Leconte Amélie Deglaire Sophie Nicklaus Géraldine Lucchi |
| author_sort | Christophe Martin |
| collection | DOAJ |
| description | ABSTRACT: Infant formulas (IF), the sole adequate substitute to human milk, undergo several thermal treatments during production that can damage milk proteins and promote the formation of Maillard reaction products, modifying nutritional and sensory properties. The aim of this study was to determine the effect of a minimal processing route based on membrane filtration associated with different levels of heat treatment, on the odor, taste, texture, and color attributes of IF, then to compare with those of commercial milks. Three experimental IF (produced with membrane filtration associated with low [T−], medium [T+], or high thermal treatments [T+++]) were evaluated. Triangular tests conducted with a panel of 50 adults highlighted clear disparities between all the IF. The same panel applied the check-all-that-apply (CATA) method to evaluate the IF: the range of variability between T− and T+++ was similar to that between the 2 commercial IF, and the sensory characteristics of the experimental IF were not far from the commercial brands for flavor and texture attributes. Analysis performed on the citation frequencies for each descriptor differentiated T−/T+ from T+++, but all the experimental IF were described with positive sensory characteristics, unlike one commercial IF. Volatile organic compounds (VOC) content of IF with low and high thermal treatments were analyzed. Forty VOC were identified by GC-MS. T− contained a higher quantity of VOC than T+++, except for benzaldehyde (Maillard reaction product), and aldehydes (oxidation-related products) were the most represented compounds. In conclusion, the processing was associated with sensory differences among IF, but no marked difference in flavors was found according to CATA and physicochemical analysis. Additionally, no unpleasant sensory descriptors were noted. This shows that the minimally processed route leads to IF that could fit well within the market from a sensory point of view. |
| format | Article |
| id | doaj-art-33fce6964cfd48f2bbd68e95eea0d00b |
| institution | OA Journals |
| issn | 0022-0302 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj-art-33fce6964cfd48f2bbd68e95eea0d00b2025-08-20T02:07:00ZengElsevierJournal of Dairy Science0022-03022024-12-0110712105271053610.3168/jds.2024-24937Effect of a minimal processing route for the production of infant formulas on their sensory propertiesChristophe Martin0Marine Crépin1Valérie Feyen2Emilie Szleper3Karine Gourrat4Nadine Leconte5Amélie Deglaire6Sophie Nicklaus7Géraldine Lucchi8Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne, F-21000 Dijon, France; CNRS, INRAE, PROBE Research Infrastructure, ChemoSens Facility, F-21000 Dijon, FranceCentre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne, F-21000 Dijon, France; CNRS, INRAE, PROBE Research Infrastructure, ChemoSens Facility, F-21000 Dijon, FranceCentre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne, F-21000 Dijon, FranceCentre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne, F-21000 Dijon, FranceCentre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne, F-21000 Dijon, France; CNRS, INRAE, PROBE Research Infrastructure, ChemoSens Facility, F-21000 Dijon, FranceSTLO, INRAE, L'Institut Agro, F-35042 Rennes, FranceSTLO, INRAE, L'Institut Agro, F-35042 Rennes, FranceCentre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne, F-21000 Dijon, FranceCentre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne, F-21000 Dijon, France; CNRS, INRAE, PROBE Research Infrastructure, ChemoSens Facility, F-21000 Dijon, France; Corresponding authorABSTRACT: Infant formulas (IF), the sole adequate substitute to human milk, undergo several thermal treatments during production that can damage milk proteins and promote the formation of Maillard reaction products, modifying nutritional and sensory properties. The aim of this study was to determine the effect of a minimal processing route based on membrane filtration associated with different levels of heat treatment, on the odor, taste, texture, and color attributes of IF, then to compare with those of commercial milks. Three experimental IF (produced with membrane filtration associated with low [T−], medium [T+], or high thermal treatments [T+++]) were evaluated. Triangular tests conducted with a panel of 50 adults highlighted clear disparities between all the IF. The same panel applied the check-all-that-apply (CATA) method to evaluate the IF: the range of variability between T− and T+++ was similar to that between the 2 commercial IF, and the sensory characteristics of the experimental IF were not far from the commercial brands for flavor and texture attributes. Analysis performed on the citation frequencies for each descriptor differentiated T−/T+ from T+++, but all the experimental IF were described with positive sensory characteristics, unlike one commercial IF. Volatile organic compounds (VOC) content of IF with low and high thermal treatments were analyzed. Forty VOC were identified by GC-MS. T− contained a higher quantity of VOC than T+++, except for benzaldehyde (Maillard reaction product), and aldehydes (oxidation-related products) were the most represented compounds. In conclusion, the processing was associated with sensory differences among IF, but no marked difference in flavors was found according to CATA and physicochemical analysis. Additionally, no unpleasant sensory descriptors were noted. This shows that the minimally processed route leads to IF that could fit well within the market from a sensory point of view.http://www.sciencedirect.com/science/article/pii/S002203022400955Xinfant formulamembrane filtrationsensory propertiesvolatile organic compounds |
| spellingShingle | Christophe Martin Marine Crépin Valérie Feyen Emilie Szleper Karine Gourrat Nadine Leconte Amélie Deglaire Sophie Nicklaus Géraldine Lucchi Effect of a minimal processing route for the production of infant formulas on their sensory properties Journal of Dairy Science infant formula membrane filtration sensory properties volatile organic compounds |
| title | Effect of a minimal processing route for the production of infant formulas on their sensory properties |
| title_full | Effect of a minimal processing route for the production of infant formulas on their sensory properties |
| title_fullStr | Effect of a minimal processing route for the production of infant formulas on their sensory properties |
| title_full_unstemmed | Effect of a minimal processing route for the production of infant formulas on their sensory properties |
| title_short | Effect of a minimal processing route for the production of infant formulas on their sensory properties |
| title_sort | effect of a minimal processing route for the production of infant formulas on their sensory properties |
| topic | infant formula membrane filtration sensory properties volatile organic compounds |
| url | http://www.sciencedirect.com/science/article/pii/S002203022400955X |
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