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http://dx.doi.org/10.3746/jfn.2002.7.3.299

Dynamic Headspace Analysis of Volatile Constituents of Swiss Cheese Whey Protein Concentrate  

Ha, E.Y.W. (Functional Ingredients Research, Inc.)
Lee, S.J. (Department of Food Science and Technology/Institute of Seafood Science, Pukyong National University)
Jung, E.J. (Department of Food Science and Technology/Institute of Seafood Science, Pukyong National University)
Lee. Y.B. (Department of Food Science and Technology/Institute of Seafood Science, Pukyong National University)
Morr, C.V. (Department of Food Science and Technology, The Ohio State University)
Publication Information
Preventive Nutrition and Food Science / v.7, no.3, 2002 , pp. 299-304 More about this Journal
Abstract
Volatile flavor compounds in the headspace of swiss cheese whey protein concentrate (WPC) were analyzed by dynamic headspace analyzer, gas chromatography, and mass spectrometer. Sixty one compounds were detected from the headspace of dry WPC and 23 compounds from the headspace of an aqueous solution of WPC. The major components were propanol, hexanal, 2-butanone, 2-pentanone, 2,3-butanedion, 2-propanol, acetic acid, dimethyl disulfide and benzothiazole. An external dynamic headspace sampler, devised for this study, effectively collected volatiles from the headspace of dry WPC and aqueous WPC solutions.
Keywords
volatile compounds; dynamic headspace analysis (DHA); whey protein concentrate (WPC);
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