Aroma-active components of liquid cheddar whey
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Tarih
2003
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Institute of Food Technologists
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Fresh Cheddar cheese whey batches from 2 processing plants and 4 starter culture rotations were extracted with diethyl ether followed by isolation of volatiles by high-vacuum distillation. Odorants were evaluated by gas chromatography-olfactometry (GCO) and aroma extract dilution analysis (AEDA). 2,3-butanedione (buttery), hexanal (green), 2-acetyl-1-pyrroline (popcorn), methional (potato), (E,E)-2,4-decadienal (frying oil) and (E,E)-2,4-nonadienal (frying oil) were potent neutral/basic aroma-active compounds identified in all whey samples. Odor intensities of hexanal, (E,E)-2,4-nonadienal, 2,3-butanedione, and (E,E)-2,4-decadienal were variable. Short-chain volatile acids were predominant in acidic fractions and their intensities differed among the whey samples. GCO findings agreed with quantitation results. Liquid whey aroma components are influenced by starter culture rotation.
Açıklama
Anahtar Kelimeler
AEDA; Flavor; GCO; Whey
Kaynak
Journal of Food Science
WoS Q Değeri
Scopus Q Değeri
Q1
Cilt
68
Sayı
4
