Decrease of Vanillin Flavor Perception in the Presence of Casein and Whey Proteins

¹ Department of Food Science, North Carolina State University, Raleigh

The effect of sodium caseinate and whey protein concentrate on vanillin flavor intensity was determined by quantitative descriptive analysis deviation from reference. A 12-member trained panel marked a horizontal line to rate vanillin, sodium caseinate, and whey protein concentrate flavor intensities in vanillin-sodium caseinate or vanillin-whey protein concentrate solutions using vanillin (78.5 ppm), sodium caseinate (.25%), or whey protein concentrate (.25%) references. The vanillin-sodium caseinate and vanillin-whey protein concentrate solutions contained 78.5 ppm vanillin, 2.5% sucrose, and .125, .25, and .5% sodium caseinate or whey protein concentrate, which were held 17 h at 6°C. The panel evaluated samples at room temperature and found that vanillin flavor intensity was moderately less than the reference for all sodium caseinate levels. As whey protein concentrate concentration increased from .125 to .5%, vanillin flavor decreased from moderately less than vanillin reference to much less than vanillin reference. This decrease in vanillin flavor intensity in the presence of sodium caseinate or whey protein concentrate may be due to cysteine-aldehyde condensation or Schiff base formation.

Key Words: vanillin • casein • whey protein • quantitative descriptive analysis

Submitted on January 7, 1991
Accepted on April 4, 1991

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