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Related Experiment Videos

Aroma compounds in sweet whey powder.

S S Mahajan1, L Goddik, M C Qian

  • 1Department of Food Science and Technology Oregon State University, Corvallis 97331, USA.

Journal of Dairy Science
|November 17, 2004
PubMed
Summary

This study identified key aroma compounds in sweet whey powder, including specific fatty acids and nonacidic volatiles. These compounds contribute to whey powder

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Area of Science:

  • Food Chemistry
  • Dairy Science
  • Sensory Analysis

Background:

  • Sweet whey powder is a byproduct of cheese production.
  • Understanding its aroma profile is crucial for food applications.

Purpose of the Study:

  • To identify and quantify aroma compounds in sweet whey powder.
  • To determine the relative importance of identified aroma compounds.

Main Methods:

  • Volatile isolation via solvent extraction and solvent-assisted flavor evaporation.
  • Fractionation of acidic and nonacidic volatiles.
  • Gas chromatography/mass spectrometry (GC/MS) and gas chromatography/olfactometry (GC/O) for identification.
  • Osme methodology for aroma intensity assessment.

Main Results:

  • Identified 15 aroma-intense free fatty acids (e.g., acetic, hexanoic, dodecanoic acids).
  • Identified 18 aroma-intense nonacidic compounds (e.g., hexanal, phenylacetaldehyde, pyrazines, furfuryl alcohol, maltol, furaneol).

Conclusions:

  • Whey powder aroma originates from milk, starter cultures, and manufacturing processes.
  • Specific volatile compounds significantly contribute to the overall aroma profile.

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