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Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography

Volatile component change in whey protein concentrate during storage investigated by headspace... Whey protein concentrate (WPC) is a nutritious ingredient and has gained popularity to be used in many traditional and novel food products. It typically has a shelf-life of 9 to 18 months when stored at room temperature. Fresh manufactured WPC could have a bland or slightly dairy, whey flavor. However, recognizable off-flavor can be developed during storage and this off-flavor becomes one of the major factors limiting its application in delicate formula. To understand the off-flavor development during the storage, WPC 80 and Instantized WPC 80 samples were stored at 35, 40 and 45 °C for a period of 15 weeks. Selected volatile compounds including dimethyl disulfide, pentanal, hexanal, heptanal, 2-heptanol, 2-octanone, octanol, 1-octen-3-ol, 1-nonanol and 2-nonanol were analyzed using headspace solid-phase microextraction gas chromatography. The results showed that the concentrations of most of these compounds considerably increased during storage, especially when stored at 45 °C. Instantized WPC showed higher lipid oxidation compounds than regular WPC while removal of oxygen reduced their formation. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography

Dairy Science & Technology , Volume 88 (1) – May 21, 2011

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Publisher
Springer Journals
Copyright
Copyright © 2008 by Springer S+B Media B.V.
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1051/dst:2007010
Publisher site
See Article on Publisher Site

Abstract

Whey protein concentrate (WPC) is a nutritious ingredient and has gained popularity to be used in many traditional and novel food products. It typically has a shelf-life of 9 to 18 months when stored at room temperature. Fresh manufactured WPC could have a bland or slightly dairy, whey flavor. However, recognizable off-flavor can be developed during storage and this off-flavor becomes one of the major factors limiting its application in delicate formula. To understand the off-flavor development during the storage, WPC 80 and Instantized WPC 80 samples were stored at 35, 40 and 45 °C for a period of 15 weeks. Selected volatile compounds including dimethyl disulfide, pentanal, hexanal, heptanal, 2-heptanol, 2-octanone, octanol, 1-octen-3-ol, 1-nonanol and 2-nonanol were analyzed using headspace solid-phase microextraction gas chromatography. The results showed that the concentrations of most of these compounds considerably increased during storage, especially when stored at 45 °C. Instantized WPC showed higher lipid oxidation compounds than regular WPC while removal of oxygen reduced their formation.

Journal

Dairy Science & TechnologySpringer Journals

Published: May 21, 2011

References