Aroma Compounds in Sweet Whey Powder

Mahajan, Shilpa S.; Meunier-Goddik, Lisbeth; Qian, Michael C.

doi:10.3168/jds.s0022-0302(04)73547-x

Cited by 131 publications

(137 citation statements)

References 26 publications

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“…Alcohols have also been reported as products of lipid oxidation [9]. Only 2-octanone was quantified in this study although many other ketones such as 2-nonanone, 1-octen-3-one and 3-octen-2-one have been identified in whey and WPC products to contribute to offflavor [9,11,15,21]. Increasing temperature and storage time slightly increased the formation of 2-octanone (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…In general, methyl ketones represent a group of flavor compounds strongly associated with stale, cardboard or metallic flavors in many spray-dried dairy products [18]. Many sulfur-containing compounds have been identified to contribute to the off-flavor of whey and WPC [11,15,21]. Dimethyl disulfide was the most abundant volatile compounds identifed in stored WPC samples.…”

Section: Resultsmentioning

confidence: 99%

“…Previous researches demonstrated that lipid oxidation was probably the most important contributor for WPC off-flavor development during storage [11,15,21]. A wide range of saturated and unsaturated aldehydes have been identifed to be associated with lipid oxidation in WPC.…”

Section: Resultsmentioning

confidence: 99%

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Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography

Javidipour

Qian

2008

Dairy Sci. Technol.

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-Whey protein concentrate (WPC) is a nutritious ingredient and has gained popularity to be used in many traditional and novel food products. It typically has a shelf-life of 9 to 18 months when stored at room temperature. Fresh manufactured WPC could have a bland or slightly dairy, whey flavor. However, recognizable off-flavor can be developed during storage and this off-flavor becomes one of the major factors limiting its application in delicate formula. To understand the off-flavor development during the storage, WPC 80 and Instantized WPC 80 samples were stored at 35, 40 and 45 • C for a period of 15 weeks. Selected volatile compounds including dimethyl disulfide, pentanal, hexanal, heptanal, 2-heptanol, 2-octanone, octanol, 1-octen-3-ol, 1-nonanol and 2-nonanol were analyzed using headspace solid-phase microextraction gas chromatography. The results showed that the concentrations of most of these compounds considerably increased during storage, especially when stored at 45 • C. Instantized WPC showed higher lipid oxidation compounds than regular WPC while removal of oxygen reduced their formation.whey protein concentrate / volatile formation / solid phase microextraction / gaschromatography Résumé -Variation des composés volatils dans des concentrés de protéines de lactosérum au cours du stockage suivie par chromatographie en phase gazeuse après microextraction en phase solide. Le concentré de protéines de lactosérum (CPL) est un ingrédient nutritif de plus en plus utilisé dans de nombreux produits alimentaires traditionnels ou nouveaux. Conservé à tempé-rature ambiante, il a une durée de vie de 9 à 18 mois. Juste après fabrication, le CPL a une flaveur fade ou légèrement laitière de lactosérum. Cependant des défauts de flaveur peuvent se dévelop-per au cours du stockage et devenir un facteur limitant majeur pour son utilisation ultérieure dans des formules délicates. Pour comprendre le développement de défauts de flaveur au cours du stockage, des échantillons de CPL 80 et de poudre de CPL 80 (poudre sous atmosphère d'oxygène ou non), ont été stockés à 35, 40 et 45 • C sur une période de 15 semaines. Des composés volatils sélectionnés (disulfure de diméthyl, pentanal, hexanal, heptanal, 2-heptanol, 2-octanone, octanol, 1-octen-3-ol, 1-nonanol et 2-nonanol) ont été analysés par chromatographie en phase gazeuse après microextraction en phase solide. Les résultats ont montré que les concentrations de la plupart de ces composés augmentaient au cours du stockage, surtout à 45 • C. Il se formait plus de composés d'oxydation des lipides dans les poudres de CPL que dans le CPL, cependant plus faiblement en l'absence d'oxygène. concentré de protéines de lactosérum / composé volatil / microextraction en phase solide / chromatographie en phase gazeuse Abbreviations: WPC: regular 80% whey protein concentrate; HS: head space; SPME: solid phase microextraction; GC: gas chromatography; MS: mass spectrometry; HPLC: high performance liquid chromatography; FID: flame ionization detector; RI: retention index.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography

Javidipour

Qian

2008

Dairy Sci. Technol.

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“…Diacetyl was the product of citrate metabolism and had long been recognized as imparting a distinctive buttery or butterscotch note in fermented milk (Mahajan et al, 2004). However, acetaldehyde and diacetyl contents decreased significantly during storage ( p < 0.05).…”

Section: Effect Of Yoghurt Starter On Volatile Aroma Compounds Ofmentioning

confidence: 99%

Influence of Different Acidifying Strains of <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> on the Quality of Yoghurt

Xu¹,

Li²,

Gong³

et al. 2015

FSTR

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and LS4 (IM4 and TA040). However, yoghurt samples fermented by LS3 and LS4 had weaker post-acidification, higher viscosity and more exopolysaccharide (EPS). In addition, the highest acetaldehyde and diacetyl contents were observed in yoghurt fermented by the slowest acidifying yoghurt starter culture (LS4). Therefore, selecting slow acidifying L. bulgaricus strain is a considerate design to integrate advantageous performance of strains.Keywords: Lactobacillus delbrueckii subsp. bulgaricus, acidifying performance, yoghurt, quality IntroductionYoghurt is typically produced using mixed starter cultures comprised of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and has become a popular fermented dairy product. The increasing consumer demand for yoghurt with favorable flavour and stable texture during shelf life led to considerable interest in researching and exploiting yoghurt starters (Skriver et al., 2003). The development of starter cultures for fermented milk relies on the combination of different lactic acid bacteria (LAB) having superior fermentation performance (Urshev et al., 2006).The most important fermentation performances of yoghurt starter culture are rapid acidification, texturing capacities, specific flavour compounds, weak post-acidification and health benefits (Ongol et al., 2007;Ruas-Madiedo et al., 2002 give considerable rheological effects, mouthfeel, and creaminess to commercial yoghurt (Guzel-Seydim et al., 2005;Purwandari et al., 2007;Robitaille et al., 2009;Wu et al., 2014). L. bulgaricus is also important in producing acid, forming flavour and granting healthy functions (Settachaimongkon et al., 2014;Soomro and Masud, 2012). Some researchers have devoted to investigating the fermentation performance of L. bulgaricus and selecting L. bulgaricus having superior features. Makino et al. (2006) found that the polysaccharides produced by L. bulgaricus had immunomodulatory effects on the human body. Mende et al. (2012) investigated the nutritional requirements for growth and EPS production of L. bulgaricus. Z. Xu et al. 264Weak post-acidification property has recently been considered as one of most important factors for yoghurt starter selection because of inadequate chilled-chain distribution especially in developing countries (Han et al., 2014). Ongol et al. (2007) at an inoculum of 2% (v/v). The yoghurt samples fermented by starter cultures LS1, LS2, LS3 and LS4 were numbered sample 1, sample 2, sample 3 and sample 4, respectively. Materials and Methods Microorganisms and culture conditions Acidification property Acidification property was measuredaccording to Soomro and Masud (2008) with slight modifications.Four L. bulgaricus strains were respectively incubated in 12%RSM at 42℃ for 6 h, and then titratable acidity was determined. Acidification-graph For Acidification-graph, the FranceAlliance Cinace acidification monitoring system (Alliance Instruments, Mery-Sur-Oise, France) was used. The pH was automatically recorded every 5 minutes during milk fermentation.The...

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“…Analytical methods that have been used to study the aroma of dairy products are gas chromatography mass spectrometry (GC-MS) and gas chromatography olfactometry (GCO) [5][6][7][8]. To identify individual odour active gas chromatographic fractions, GCO is traditionally used: a human record of aroma perception -in real time -of the GC effluent at the olfactometer outlet.…”

Section: Introductionmentioning

confidence: 99%

Multi-channel open tubular traps for headspace sampling, gas chromatographic fraction collection and olfactory assessment of milk volatiles

Naude

Aardt

Rohwer

2009

Journal of Chromatography A

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Aroma Compounds in Sweet Whey Powder

Cited by 131 publications

References 26 publications

Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography

Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography

Influence of Different Acidifying Strains of <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> on the Quality of Yoghurt

Multi-channel open tubular traps for headspace sampling, gas chromatographic fraction collection and olfactory assessment of milk volatiles

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