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<p>Rancidity in infant formula rice flour (IFRF) is a common challenge with measurable impact on the dairy industry development. This study proposed a real-time chromogenic film based on PVA/Schiff’s reagent that targets rancidity. The results demonstrated that the developed ten-point, five-grade sensory scale method exhibited excellent linearity (<i>R</i><sup>2</sup> = 0.998) between the sensory grades and the rank sum of rancid odour intensity. Orthogonal partial least squares discriminant analysis (OPLS-DA) analysis confirmed a positive linear correlation between the contents of IFRF aldehyde marker and the observed rancidity levels. By optimising the film preparation process, the best processing parameters were determined to be 83 ℃, 18 min, and 0.5 Hz for the chromogenic film preparation. Validation using the sensory evaluation showed an identification accuracy exceeding 88.67%. Analysis of authentic samples revealed a higher incidence of rancidity in products manufactured, providing valuable guidance for producers and consumers. Therefore, the chromogenic film method offers a reliable alternative to standard methods for sensory evaluation, quality control, and final product analysis of IFRF.</p>

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Development of a Real-Time Chromogenic Film Utilising a Sensory Response Scale and Biomarker Strategy for Identifying the Rancidity Degree of Infant Formula Rice Flour

  • 期刊论文

  • 发表日期：

    2025年7月4日

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  • Yu Wei,
  • Lingyan Zheng,
  • Anastasios Koidis,
  • Shuo Liang,
  • Zhenhuan Xie,
  • Wenjia Sun,
  • Xiaoqun Wei,
  • Shuixia Chen

摘要

Rancidity in infant formula rice flour (IFRF) is a common challenge with measurable impact on the dairy industry development. This study proposed a real-time chromogenic film based on PVA/Schiff’s reagent that targets rancidity. The results demonstrated that the developed ten-point, five-grade sensory scale method exhibited excellent linearity (R2 = 0.998) between the sensory grades and the rank sum of rancid odour intensity. Orthogonal partial least squares discriminant analysis (OPLS-DA) analysis confirmed a positive linear correlation between the contents of IFRF aldehyde marker and the observed rancidity levels. By optimising the film preparation process, the best processing parameters were determined to be 83 ℃, 18 min, and 0.5 Hz for the chromogenic film preparation. Validation using the sensory evaluation showed an identification accuracy exceeding 88.67%. Analysis of authentic samples revealed a higher incidence of rancidity in products manufactured, providing valuable guidance for producers and consumers. Therefore, the chromogenic film method offers a reliable alternative to standard methods for sensory evaluation, quality control, and final product analysis of IFRF.