+ Site Statistics
References:
52,654,530
Abstracts:
29,560,856
PMIDs:
28,072,755
+ Search Articles
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ PDF Full Text
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Translate
+ Recently Requested

Characterization of a cabbage off-flavor in whey protein isolate



Characterization of a cabbage off-flavor in whey protein isolate



Journal of food science 71(2): C86-C90



Whey protein isolate (WPI) is a value-added protein with multiple ingredient applications. A bland flavor is expected in WPI, and off-flavors can limit its use in foods. Recently, a cabbage off-flavor was noted in some WPI. The objective of this study was to characterize the source of cabbage flavor in WPI. WPI with and without cabbage flavor were collected, and descriptive sensory analysis was conducted on the rehydrated WPI using a trained panel and a previously identified sensory language. Volatile compounds were extracted by solvent extraction followed by solvent-assisted flavor evaporation (SAFE), followed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GCO), to identify and characterize aroma-active compounds. Dimethyl trisulfide (DMTS) (cabbage aroma) was identified by GCO and GC-MS in WPI with the cabbage flavor. DMTS was quantified by solid-phase microextraction (SPME) with GC-MS. Orthonasal thresholds of DMTS in deodorized water and WPI were determined by ascending forced choice analysis, and descriptive analysis of model systems was used to confirm instrumental results. DMTS levels were 1.94 +/- 0.26 and 3.25 +/- 0.61 parts per billion (ppb) in WPI with cabbage flavor, and 0.44 +/- 0.25 and 0.43 +/- 0.18 ppb in those without cabbage flavor. The orthonasal thresholds for DMTS in water and WPI were 0.07 +/- 1.28 parts per trillion (ppt) and 0.80 +/- 0.45 ppb, respectively. Descriptive analysis of model systems confirmed the role of DMTS in the cabbage off-flavor. Knowledge of the source of this flavor will aid in identification of ways to minimize or prevent DMTS formation in WPI.

(PDF emailed within 0-6 h: $19.90)

Accession: 011847610

Download citation: RISBibTeXText

DOI: 10.1111/j.1365-2621.2006.tb08887.x


Related references

The impact of agglomeration and storage on flavor and flavor stability of whey protein concentrate 80% and whey protein isolate. Journal of Food Science 74(1): S17-S29, 2009

Characterization of dried whey protein concentrate and isolate flavor. Journal of Dairy Science 88(11): 3826-3839, 2005

Microencapsulating properties of fractionated whey proteins, whey protein isolate, and heat-treated whey protein isolate. Journal of Dairy Science 77(SUPPL 1): 50, 1994

Influence of heating and acidification on the flavor of whey protein isolate. Journal of Dairy Science 96(3): 1366-1379, 2013

Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate. Journal of Dairy Science 94(8): 3747-3760, 2011

Binding of flavor compounds and whey protein isolate as affected by heat and high pressure treatments. Journal of Agricultural and Food Chemistry 56(21): 10218-10224, 2008

Reduction of oil absorption in deep-fried, battered, and breaded chicken patties using whey protein isolate as a postbreading dip: effect on flavor, color, and texture. Journal of Food Science 74(1): S9-S16, 2009

Characterization of flavor of whey protein hydrolysates. Journal of Agricultural and Food Chemistry 58(10): 6318-6327, 2010

Characterization of soluble aggregates from whey protein isolate. Food Hydrocolloids 17(5): 685-692, 2003

Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI). Food hydrocolloids 21(3): 379-391, 2007

Characterization of whey protein isolate obtained from milk microfiltration permeate. Lait 76(3): 255-265, 1996

Characterization of Binding of Iron to Sodium Caseinate and Whey Protein Isolate. 2008

Development and characterization of the kefiran-whey protein isolate-TiO2 nanocomposite films. International Journal of Biological Macromolecules 65: 340-345, 2014

Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. Journal of Agricultural and Food Chemistry 51(6): 1696-1700, 2003

Oscillatory rheological comparison of the gelling characteristics of egg white, whey protein concentrates, whey protein isolate, and b-lactoglobulin. Journal of Agricultural and Food Chemistry 42: 26-30, 1994