Variation of terpenes in milk and cultured cream from Norwegian alpine rangeland-fed and in-door fed cows.

Autor: Borge GI; Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 Ås, Norway. Electronic address: grethe.iren.borge@nofima.no., Sandberg E; Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway., Øyaas J; TINE SA, P.O. Box 25, N-0051 Oslo, Norway., Abrahamsen RK; Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2016 May 15; Vol. 199, pp. 195-202. Date of Electronic Publication: 2015 Dec 01.
DOI: 10.1016/j.foodchem.2015.11.098
Abstrakt: The terpene content of milk and cream made from milk obtained from cows fed indoors, and by early or late grazing, in alpine rangeland farms in Norway, were analysed for three consecutive years. The main terpenes identified and semi-quantified were the monoterpenes β-pinene, α-pinene, α-thujene, camphene, sabinene, δ-3-carene, d-limonene, γ-terpinene, camphor, β-citronellene, and the sesquiterpene β-caryophyllene. The average total terpene content increased five times during the alpine rangeland feeding period. The terpenes α-thujene, sabinene, γ-terpinene and β-citronellene were only detected in milk and cultured cream from the alpine rangeland feeding period and not in samples from the indoors feeding period. These four terpenes could be used, as indicators, to show that milk and cultured cream originate from the alpine rangeland feeding period. The terpenes did not influence the sensorial quality of the milk or the cultured cream.
(Copyright © 2015 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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