Abstract: The stability of powdered formulae for young children of different age groups packaged in atmospheres with different residual oxygen levels (0.2%, 2%, 3% and 5%, V/V) was investigated, and the effect of residual oxygen levels inside the package on the nutritional value and flavor of young child formulae was evaluated. The results showed that during accelerated storage for 24 weeks at 37 ℃ and relative humidity of 75%, the nutritional and sensory characteristics of young child formulae were susceptible to the residual oxygen inside the package. With the increase of residual oxygen inside the package, the content of VA, VE, VC and lutein decreased generally, while the content of all volatile lipid oxidation products except propanal increased, and the content of propanal in young child formula with a residual oxygen percentage of 3% inside the package was the highest. Therefore, the residual oxygen inside the package is crucial to the quality of young child formula, and low levels of residual oxygen are conducive to the stability of young child formula during storage.

Key words: young child formula; flavor; nutrient; residual oxygen levels; quality