HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Interpretive Summary Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Whetstine, M. E. C. Articles by Drake, M. A. Search for Related Content PubMed PubMed Citation Articles by Whetstine, M. E. C. Articles by Drake, M. A.

Characterization of Dried Whey Protein Concentrate and Isolate Flavor

Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695

Corresponding author: M. A. Drake; e-mail: mdrake{at}ncsu.edu.

The flavor of whey protein concentrates (WPC 80) and whey protein isolates (WPI) was studied using instrumental and sensory techniques. Four WPC 80 and 4 WPI, less than 3 mo old, were collected in duplicate from 6 manufacturers in the United States. Samples were rehydrated and evaluated in duplicate by descriptive sensory analysis. Duplicate samples with internal standards were extracted with diethyl ether. Extracts were then distilled to remove nonvolatile material using high vacuum distillation. Volatile extracts were analyzed using gas chromatography/olfactometry with post peak intensity analysis and aroma extract dilution analysis. Compounds were identified by comparison of retention indices, odor properties, and gas chromatography/mass spectrometry against reference standards. Whey proteins exhibited sweet aromatic, cardboard/wet paper, animal/wet dog, soapy, brothy, cucumber, and cooked/milky flavors, along with the basic taste bitter, and the feeling factor astringency. Key volatile flavor compounds in WPC 80 and WPI were butanoic acid (cheesy), 2-acetyl-1-pyrroline (popcorn), 2-methyl-3-furanthiol (brothy/burnt), 2,5-dimethyl-4-hydroxy-3-(2H)-furanone (maple/spicy), 2-nonenal (fatty/old books), (E,Z)-2,6-nonadienal (cucumber), and (E,Z)-2,4-decadienal (fatty/oxidized). This baseline data on flavor and flavor sources in whey proteins will aid ongoing and future research and will help to identify the most appropriate whey ingredients to use to control or minimize flavor variability in whey enhanced products.

Key Words: whey protein concentrate • whey protein isolate • flavor

Abbreviation key: AEDA = aroma extract dilution analysis, log₃FD = log₃ flavor dilution, GC/O = gas chromatography/olfactometry, RI = retention index, WPC = whey protein concentrates, WPI = whey protein isolates

This article has been cited by other articles:

				J. Evans, J. Zulewska, M. Newbold, M. A. Drake, and D. M. Barbano Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates J Dairy Sci, October 1, 2009; 92(10): 4773 - 4791. [Abstract] [Full Text] [PDF]

				M. Isleten and Y. Karagul-Yuceer Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt. J Dairy Sci, August 1, 2006; 89(8): 2865 - 2872. [Abstract] [Full Text] [PDF]

				M. E. Carunchia Whetstine, M. A. Drake, B. K. Nelson, and D. M. Barbano Flavor Profiles of Full-Fat and Reduced-Fat Cheese and Cheese Fat Made from Aged Cheddar with the Fat Removed Using a Novel Process J Dairy Sci, February 1, 2006; 89(2): 505 - 517. [Abstract] [Full Text] [PDF]