Flavour is typically an important contributor to consumer acceptability, but how the volatile composition influences the odour and flavour of infant formula (IF), and its impact on acceptability for both parents and infants, is not well understood. The objective of this study was to investigate the volatile composition and consumer acceptability of IF samples to understand the sensory attributes and volatile compounds that determine parents’ preference for IF. Eleven commercial IF samples were investigated that varied in composition and processing. Volatile organic compounds (VOC) of the IF samples were analysed using gas chromatography mass spectrometry (GC-MS) with headspace solid phase microextraction (SPME). Consumer acceptability was evaluated for flavour, texture and overall liking with 270 parents of young children. IF products could be differentiated according to the variation in their VOC profiles. IF samples varied in the concentration of lipid oxidation products (e.g. E-2-octenal and E,E-dodecadienal), heat derived products (e.g. furfural) and short chain fatty acids (e.g. butanoic acid, pentanoic acid). Processing of the whey component had the greatest impact on acceptability, with IF produced with hydrolysed whey being least liked. The VOC profile influenced certain consumers’ liking, where compounds were responsible for sensory attributes that decreased their liking scores. Comparison of the VOC concentrations, flavour liking data and comments found that lipid oxidation products were associated with reduced consumer ratings due to fatty, wheaty and plastic characters. Results illustrate that the VOC profile and flavour characteristics significantly influence the relative liking of IF products.

Influence of volatile compounds on consumer acceptability of infant formula

ACS Spring 2022

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