+ Site Statistics
+ 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 dried whey protein concentrate and isolate flavor

Characterization of dried whey protein concentrate and isolate flavor

Journal of Dairy Science 88(11): 3826-3839

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.

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

Accession: 013091925

Download citation: RISBibTeXText

PMID: 16230688

DOI: 10.3168/jds.S0022-0302(05)73068-X

Related references

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

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

Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins. Journal of Dairy Science 94(9): 4347-4359, 2011

The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder. Journal of Dairy Science 97(7): 4043-4051, 2015

The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate. Journal of Food Science 79(1): C19-C24, 2014

Effects of whey protein concentrate/isolate supplementation versus whey protein concentrate in weight trained athletes A double blind trial. Journal of the American College of Nutrition 19(5): 706, October, 2000

Characterization of a cabbage off-flavor in whey protein isolate. Journal of food science 71(2): C86-C90, 2006

The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate. Journal of Dairy Science 92(12): 5917-5927, 2010

Characterization of physicochemical and functional behavior of enzymatically modified spray dried whey protein concentrate. Milchwissenschaft 60(3): 305-309, 2005

Selected gelation properties of whey protein concentrate in comparison with whey protein isolate. Brief Communications of the XXIII International Dairy Congress, Montreal, October 8-12, 1990, Vol II: 404, 1990

Effects of high pressure on functionality of whey protein concentrate and whey protein isolate. Lait 86(4): 303-315, 2006

A comparative study of the gelation properties of whey protein concentrate and whey protein isolate. Lait 86(4): 259-271, 2006

Fortification of wheat by whey protein concentrate, dried skim milk, fish protein concentrate and lysine monohydrochloride. Nutrition Reports International 8(1): 39-48, 1973

Obtaining a fat substitute by microcoagulation of a whey protein isolate and a whey protein concentrate. Polish Journal of Food & Nutrition Sciences 5(3): 13-24, 1996

Gel characteristics of beta-lactoglobulin, whey protein concentrate and whey protein isolate. Journal of texture studies 28(4): 387-403, 1997