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Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions

Chengkang Li1, Peter A Paulsen2, Halise Gül Akıllıoğlu1

  • 1Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.

Food Chemistry. Molecular Sciences
|July 22, 2022
PubMed

Keywords:
Beta-eliminationGC-FPD and LC-MS/MSHydrogen sulfideVolatile sulfur compoundβ-lactoglobulin

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