Aroma-active components of liquid cheddar whey

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dc.contributor.authorKaragül-Yüceer, Y.
dc.contributor.authorDrake, M.A.
dc.contributor.authorCadwallader, K.R.
dc.date.accessioned2025-01-27T18:56:05Z
dc.date.available2025-01-27T18:56:05Z
dc.date.issued2003
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractFresh 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.
dc.identifier.doi10.1111/j.1365-2621.2003.tb09627.x
dc.identifier.issn0022-1147
dc.identifier.issue4
dc.identifier.scopus2-s2.0-0037514543
dc.identifier.scopusqualityQ1
dc.identifier.startpage1215
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2003.tb09627.x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/12853
dc.identifier.volume68
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherInstitute of Food Technologists
dc.relation.ispartofJournal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_Scopus_20250125
dc.subjectAEDA; Flavor; GCO; Whey
dc.titleAroma-active components of liquid cheddar whey
dc.typeArticle

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