Volatile Flavor Compounds in Spray-Dried Skim Milk Powder

Shiratsuchi, Hideki; Shimoda, Mitsuya; Imayoshi, Kazuhiro; Noda, Kazuhiro; Osajima, Yutaka

doi:10.1021/jf00040a028

Cited by 75 publications

(51 citation statements)

References 16 publications

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“…7). In general, methyl ketones represent a group of flavor compounds strongly associated with stale, cardboard or metallic flavors in many spray-dried dairy products [18]. Many sulfur-containing compounds have been identified to contribute to the off-flavor of whey and WPC [11,15,21].…”

Section: Resultsmentioning

confidence: 99%

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: Resultsmentioning

confidence: 99%

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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“…Extraction of spray-dried skim milk powder using a Likens-Nickerson apparatus and ether as solvent resulted in 196 individual GC peaks (Shiratsuchi et al, 1994). Surprisingly, however, no Strecker aldehydes were detected.…”

Section: Formation Of Low Molecular Weight Maillard Products In Dairymentioning

confidence: 99%

“…The Maillard reaction products, furfural and furfuryl alcohol, were the only furans detected. Shiratsuchi et al (1994) suggested that furfural and furfuryl alcohol could be important flavour molecules in condensed milk but concentrations in skim milk powder were probably too low to be important. Ferretti and Flanagan (1971) detected many potential products of the Maillard reaction in a lactose-casein mixture allowed to brown for 11 d (75% RH; 758C): acrolein, 5-hydroxymethyl-2-furaldehyde, 2-furaldehyde, 3-hydroxy-2-butanone, acetol, acetol acetate, 2-furfuryl formate, 2,2'-bifuran, 1-(2'-furyl)'-2-butanone, 1-(2'-furyl)'-3-butanone, maltol, methyl-2-thiofuroate, 5-methyl-2-propionylfuran, 2-furfuryl vinylacrylate, methylethylpyrazine, C-4-alkylpyrazine, tetramethyl pyrazine, trimethylpyrazine, N-methyl-2-formyl pyrrole and N-methyl-2-acetylpyrrole.…”

Section: Formation Of Low Molecular Weight Maillard Products In Dairymentioning

confidence: 99%

Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products

O’Brien

2009

Advanced Dairy Chemistry

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“…1683 1677, [17] 1687, [18,19] 1704 [18] Diethyl butanedioate 37.63 MS+LRI 2179 2152 [20] Nonanoic acid 44.74 MS+Std 1845 1839, [20] 1850, [17] 1856 [18] [20] 2270, [18] 2298, [23] 2314 [18] Decanoic acid 228.04 MS+LRI 2053 2054, [17] 2070 [18] Ethyl tetradecanoate 495.65 MS+LRI 2461 2448 [20] Benzoic acid 289.82 ms 2165 2151, [17] 2179 [18] Ethyl pentadecanoate 188.93 ms 2712 2713 [23] Tetradecanoic acid 162.02 MS+Std 2281 2261, [17] 2288 [18] Ethyl [25] 3184 [26] (9Z)-9-Octadecenoic acid 20415.09 MS+Std 2475 2483 [16] Ethyl octadecanoate 3781.82 MS+Std 3232 3157, [23] 3193 [23] (9Z,12Z [17] 2574 [16] Ethyl (9Z,12Z)-9, 12-octadecadienoate 18394.13 MS+Std…”

Section: Ms+lrimentioning

confidence: 99%

Optimization by response surface methodology of supercritical carbon dioxide extraction of flavour compounds from Chinese liquor vinasse

Tao

et al. 2015

Flavour & Fragrance J

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Liquor vinasse is of interest under the biorefinery context and the aim of the present study was the recovery of flavour compounds. Supercritical carbon dioxide (SC-CO 2 ) extraction is an optimal method for liquor vinasse flavour compounds recovery. Gas chromatography with mass spectrometry analysis showed that more than 50 compounds were identified in the SC-CO 2 extract. The predominant compounds were esters and acids, and ethyl (9Z)-9-octadecenoate was the major ester. The effects of different extraction parameters, including pressure (8.2-41.8 MPa), temperature (32.8-67.2°C) and CO 2 rate (6.4-23.6 l/h), on the yield of volatile compounds with SC-CO 2 extraction were furthermore investigated. The most efficient extraction parameters for the maximum flavour compounds yield and better selection for ethyl (9Z)-9-octadecenoate were the following: pressure of 24.98 MPa, temperature of 51.28°C and a CO 2 rate of 13.48 l/h.

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Volatile Flavor Compounds in Spray-Dried Skim Milk Powder

Cited by 75 publications

References 16 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

Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products

Optimization by response surface methodology of supercritical carbon dioxide extraction of flavour compounds from Chinese liquor vinasse

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