Off-flavors of whey protein concentrates: A literature review

Morr, C.V.; Ha, E.Y.W.

doi:10.1016/0958-6946(91)90024-3

Cited by 83 publications

(67 citation statements)

References 34 publications

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“…However, whey protein concentrate typically has a "whey" flavor. As flavor is one of the most important factors affecting consumer choice and acceptance of dairy products [6], much research has been focused on the understanding the chemical nature of this whey offflavor [13,15,16,21,22].…”

Section: Introductionmentioning

confidence: 99%

“…Significant amount of off-flavor can be developped during the transportation and storage. The off-flavor development during storage is complicated, many chemical reactions including lipid oxidation, Maillard browning reactions [13] and amino acid degradation [12] can take place. Many factors can affect kinetics of these reactions, leading to the formation of different off-flavor compounds [19].…”

Section: Introductionmentioning

confidence: 99%

“…Many factors can affect kinetics of these reactions, leading to the formation of different off-flavor compounds [19]. Aldehydes, ketones, alcohols and volatile sulfur compounds have been identifed as the most important off-flavor compounds formed during storage of WPC [8,13].…”

Section: Introductionmentioning

confidence: 99%

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

Javidipour

Qian

2008

Dairy Sci. Technol.

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-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.whey protein concentrate / volatile formation / solid phase microextraction / gaschromatography Résumé -Variation des composés volatils dans des concentrés de protéines de lactosérum au cours du stockage suivie par chromatographie en phase gazeuse après microextraction en phase solide. Le concentré de protéines de lactosérum (CPL) est un ingrédient nutritif de plus en plus utilisé dans de nombreux produits alimentaires traditionnels ou nouveaux. Conservé à tempé-rature ambiante, il a une durée de vie de 9 à 18 mois. Juste après fabrication, le CPL a une flaveur fade ou légèrement laitière de lactosérum. Cependant des défauts de flaveur peuvent se dévelop-per au cours du stockage et devenir un facteur limitant majeur pour son utilisation ultérieure dans des formules délicates. Pour comprendre le développement de défauts de flaveur au cours du stockage, des échantillons de CPL 80 et de poudre de CPL 80 (poudre sous atmosphère d'oxygène ou non), ont été stockés à 35, 40 et 45 • C sur une période de 15 semaines. Des composés volatils sélectionnés (disulfure de diméthyl, pentanal, hexanal, heptanal, 2-heptanol, 2-octanone, octanol, 1-octen-3-ol, 1-nonanol et 2-nonanol) ont été analysés par chromatographie en phase gazeuse après microextraction en phase solide. Les résultats ont montré que les concentrations de la plupart de ces composés augmentaient au cours du stockage, surtout à 45 • C. Il se formait plus de composés d'oxydation des lipides dans les poudres de CPL que dans le CPL, cependant plus faiblement en l'absence d'oxygène. concentré de protéines de lactosérum / composé volatil / microextraction en phase solide / chromatographie en phase gazeuse Abbreviations: WPC: regular 80% whey protein concentrate; HS: head space; SPME: solid phase microextraction; GC: gas chromatography; MS: mass spectrometry; HPLC: high performance liquid chromatography; FID: flame ionization detector; RI: retention index.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Javidipour

Qian

2008

Dairy Sci. Technol.

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“…Heat processing of milk has an effect on its flavour; generally, the more extensive the heat treatment, the more substantial the f1avour change (Joglekar and Gupta, 1981). However, the release or activation of sulphydryl groups during high heat treatment of milk (> 7rC) provides a protection against oxidized flavour (Tobias, 1976;Joglekar and Gupta, 1981;Bassette et al, 1986;Morr and Ha, 1991). Market surveys do ne by Jensen and Poulsen (1992) have shown that one of the f1avour defects developed by retail packed cream within the stated period of shelf-life is the oxidized f1avour.…”

Section: Sensory Defects Included Under Astringencymentioning

confidence: 99%

Astringency, a textural defect in dairy products

Lemieux

Simard

1994

Lait

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Summary -Like bitterness, astringency is a defect liable to affect dairy products, but it has not been studied as extensively. This review article atternpts first to clarify the confusing use in the Iiterature of the term 'astringent' to describe some associated texturai defects of dairy products and to better define astringency. Although astringency in dairy products might originate from two known causes: compounds resulting from heat treatment and proteolytically induced peptides (probably Cterminal breakdown products of 13-casein), the presence of phenolic compounds could also be a plausible cause. Astringent compounds reported to be present in many dairy products are listed, as weil as some methods of extraction and isolation.

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“…A number of investigations have aimed to determine the principal components of various whey types and the subsequent characteristics and content of the whey protein concentrates obtained [7,16,19,25,27]. Their rational use is impeded by the high levels of mineral substances and lactose which are sensitive to chemical reactions leading to changes in the organoleptic characteristics of the product [1,15,21,24].…”

Section: Introductionmentioning

confidence: 99%

Diafiltration of Ultrafiltration Retentate of Whey From White Brined Cheese

Dushkova¹,

Menkov²

2012

JCEA

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Whey diafiltration was carried out with a UF25-PAN polyacrylnitrilic membrane with 25 kDa molecular weight cut-off at volume reduction factors (VRF) VRF=2, VRF=4, VRF=6, VRF=8, VRF=10. The values of the principal components dry matter, protein, lactose and mineral substances in the retentates and permeate obtained were established. The relative shares of protein, lactose and mineral substances in the dry matter, the concentration factor (CF) values for dry matter, protein, lactose and mineral substances, and the protein retention factor (RF) were determined. Linear models were created for the CF of each investigated component according to the VRF, and a logarithmic model was developed for the protein RF according to the VRF. The results obtained demonstrated the efficiency of diafiltration for deep treatment aimed at a further elimination of lactose and mineral substances and subsequent utilization of the diafiltration concentrates low in lactose and mineral substances as a liquid supplement in the manufacture of extruded cereal products.Keywords: whey; diafiltration; ultrafiltration; white brined cheese Резюме Проведена е диафилтрация на ултрафилтрационен суроватъчен концентрат с полиакрилнитрилна мембрана УФ25-ПАН с разделителна способност 25 кDa при коефициент на намаляване на обема VRF=2, VRF=4, VRF=6, VRF=8 и VRF=10. Установени са: стойностите на основните съставки сухо вещество, протеин, лактоза и минерални вещества в получените концентрати и филтрат; стойностите на относителния дял на общия протеин, лактозата и минералните вещества в сухото вещество; стойностите на коефициента на концентриране на сухото вещество, протеина, лактозата и минералните вещества; стойностите на коефициента на задържане на протеина; линейни модели за коефициента на концентриране на всяка една от изследваните съставки от коефициента на намаляване на обема; логаритмичен модел за коефициента на задържане на протеина в зависимост от коефициента на намаляване на обема. Получените 21Journal of Central European Agriculture, 2012, 13(1), p.21-33 DOI: 10.5513/JCEA01/13.1.1009 резултати показват ефективността на диафилтрацията за дълбочинна обработка с оглед допълнителното отстраняване на лактозата и минералните вещества и възможностите за използване на получените диафилтрационни концентрати с намалено съдържание на лактоза и минерални вещества като течни добавки при производството на екструдирани продукти.Ключови думи: Суроватка, Ултрафилтрация, Диафилтрация, Бяло саламурено сирене Разширено резюме Изследвана е възможността за дълбочинна обработка на ултрафилтрационен концентрат от суроватка, получена при производството на бяло саламурено сирене. Основната цел на настоящата работа е установяване съдържанието на основните млечни съставки в получените диафилтрационни концентрати и филтрати, стойностите на относителния им дял в сухото вещество, както и стойностите на коефициентите на концентриране и задържане, с оглед по-ефективното им използване като течни добавки при производството на екструдирани зърнени продукти.Изходната суроват...

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Off-flavors of whey protein concentrates: A literature review

Cited by 83 publications

References 34 publications

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 solid-phase microextraction gas chromatography

Astringency, a textural defect in dairy products

Diafiltration of Ultrafiltration Retentate of Whey From White Brined Cheese

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