Inhibition of undesirable flavor compounds and lipid oxidation in infant nutrition powder using kiwifruit powder, orange powder and quinoa flour-based formulations

Flavor plays an essential role in the sensory and consumer acceptance of complementary food products for infants and young children. To improve the quality of infant complementary food nutrition powder, the volatile flavor substances in nutrition powder and those with kiwifruit powder, orange powder and quinoa flour were analyzed by headspace-gas chromatography-ion migration spectrometry. A total of 61 compounds were identified in the nutrition powder of two different formulations, of which 58 could be clearly identified. The study showed that supplementation with kiwifruit powder, orange powder and quinoa flour could inhibit the production of (E)-2-nonenal, 2-octanone, delta-nonalactone, ethyl disulfide. The inhibitory rate of (E)-2-nonenal was the highest, achieving 37.00 ± 3.07