Modern analyses and binding studies of flavour volatiles with particular reference to dairy protein products

Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods

“…Purge‐and‐trap analysis is a commonly used method of dynamic headspace analysis and enables fast determination of the activity coefficient of the flavor compound in a model food system (Sorrentino and others 1986; Jouenne and Crouzet 1996, 2000b). Disadvantages are the purging of water along with the analytes, decreasing the adsorption capacity of the trap, and diffusion or “breakthrough” losses of analytes not retained by the trap (Stevenson and others 1996).…”

“…The binding parameters of the most studied flavor compound, 2‐nonanone, for milk proteins obtained by different authors vary significantly, as shown in Table 1. Researchers have used different experimental approaches to investigate protein–flavor binding, which may be the reason for some of the variation in the results (O'Keefe and others 1991b; Stevenson and others 1996). Nevertheless, there are obvious trends, such as decreasing affinity constants in the order BSA > β‐lg > α‐la.…”

Characterization of odorants in adhesives

“…reduce the boiling point of the liquids the apparatus is commonly operated at reduced pressure [58,59]. The recoveries of the compounds are generally high [57]; nevertheless, some studies report low recovery for highly volatile compounds [102,103]. Moreover, decomposition of labile compounds and the formation of artifacts in the course of extraction have been reported, mostly being associated with oxidation and thermal reactions [58,59,100].…”

Sampling and Sample Preparation Techniques for the Determination of the Volatile Components of Milk and Dairy Products

“…11 This extraction method was developed for enhancing the performance of static headspace, with a direct coupling to the GC injector and the interposition of a trap between the extraction apparatus and the GC column. The main advantage of such techniques is the ease of use, which does not require laborious procedures or the use of hazardous chemicals.…”