Inhibition effect of nitrogen‐filled technology on flavor degradation of infant nutrition powder
Huapeng Ju, Chao Wu, Pengfei Jiang, Libo Qi, Songyi Lin
Abstract
Headspace gas chromatography-ion migration spectrometry (HS-GC-IMS) was used to analyze the effect of nitrogen-filled technology on inhibiting flavor deterioration of infant nutrition powder (INP). Through fingerprint analysis, fat oxidation, Maillard reaction, and protein degradation occurred during accelerated storage of INP. The accelerated test showed that nitrogen-filled technology improved the storage stability of the product, and after 120 days of accelerated storage, INP treated by nitrogen filling still had a good flavor. The inhibition rate of acetophenone, 2, 4-heptadienal, E-2-pentenal, furfural, diethyl disulfide undesirable flavor substance was more than 50% after 60 days of accelerated storage. After 120 days of accelerated storage, the inhibition rate of 2,4-heptadiene was 67.43 ± 0.50%. In this study, the effect of nitrogen-filled technology to protect the INP was verified. The above results can provide a theoretical basis for the quality control technology and flavor change mechanism of INP. Practical applications Nitrogen-filled technology can effectively improve the stability of infant nutrition powder. Meanwhile, the flavor change in infant nutrition powder during storage was analyzed. The results provide a theoretical basis for the quality control technology and flavor change mechanism of infant nutrition powder, and broaden the application prospect of infant nutrition powder in food industry. This will better help children in poor areas to improve nutritional deficiencies.