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Nonenzymatic Browning in Edible Spray-Dried Whey. Identification of Some Volatile Components

Dairy Products Laboratory, Eastern Marketing and Nutrition Research Division, ARS, USDA, Washington, D.C. 20250

ABSTRACT

A steam volatile oil from commercial edible spray-dried whey, amounting to 32 mg/kg of the powder, has been analyzed by gas-liquid chromatography and mass spectrometry. Identities of 24 compounds were confirmed by comparison of their mass spectral gas chromatographic data with those of authentic samples. Products identified comprise seven alkylpyrazines, three furans, two pyrroles, -methyl--butyrolactone, isobutyramide, n-methyl-2-pyrrolidinone, 3-hydroxy-2-butanone, benzaldehyde, phenol, benzyl alcohol, maltol, dimethylsulfone, propionic, butyric and benzoic acids. The Maillard reaction proceeded significantly during manufacture and storage. Conditions in commercial processing favor the formation of alkylpyrazines which, if taken together, are among the major volatile components of spray-dried whey.

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