Aroma compounds in sweet whey powder

Journal of Dairy Science

Volumn 87, Issue 12, 2004, Pages 4057-4063

  Mahajan, S S ^a   Goddik, L ^a   Qian, M C ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Aroma; Osme; Pyrazine; Sweet whey powder

Indexed keywords

EID: 10144264613     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(04)73547-X     Document Type: Article

References (35)

1. Acree, T. E., J. Barnard, and D. G. Cunningham. 1984. A procedure for the sensory analysis of gas chromatographic effluents. J. Food Chem. 14:273-286.
2. Alasalvar, C., F. Shahidi, and K. Cadwallader. 2003. Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis. J. Agric. Food Chem. 51:5067-5072.
3. Aston, J. W., and J. R. Dulley. 1982. Cheddar cheese flavour. Aust. J. Dairy Technol. 37:59-64.
4. Badings, H. T. 1991. Milk. Pages 91-106 in Volatile compounds in foods and beverages. H. Maarse, ed. Marcel Dekker, New York, NY.
5. Bendall, J. G. 2001. Aroma compounds of fresh milk from New Zealand cows fed different diets. J. Agric. Food Chem. 49:4825-4832.
6. Boscaini, E., S. V. Ruth, F. Biasioli, F. Gasperi, and M. D. Tilmann. 2003. Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of Grana Padano, Parmigiano Reggiano, and Grana Trentino cheeses. J. Agric. Food Chem. 51:1782-1790.
7. Counet, C., D. Callemien, C. Ouwerx, and S. Collin. 2002. Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching. J. Agric. Food Chem. 50:2385-2391.
8. Da Silva, M. A., V. Elder, C. L. Lederer, D. S. Lundahl, and M. R. McDaniel. 1993. Flavor properties and stability of a corn-based snack: relating sensory, gas chromatography, and mass spectrometry data. Pages 707-738 in Developments in Food Science. Vol. 33. G. Charalambous, ed. Elsevier Publ., Amsterdam, The Netherlands.
9. Da Silva, M. A., D. S. Lundahl, and M. R. McDaniel. 1994. The capability and psychophysics of Osme: A new GC-olfactometry technique. Pages 191-209 in Developments in Food Science. Vol. 35. H. Maarse and D. G. van der Heij, ed. Elsevier Publ., Amsterdam, The Netherlands.
10. Ferretti, A., and V. P. Flanagan. 1971. Volatile constituents of whey powder subjected to accelerated browning. J. Dairy Sci. 54:1764-1768.
11. Friedman, M. 1996. Food browning and its prevention. J. Agric. Food Chem. 44:631-653.
12. Fu, S. G., Y. Yoon, and R. Bazemore. 2002. Aroma-active components in fermented bamboo shoots. J. Agric. Food Chem. 50:549-554.
13. Hugenholtz, J., M. Kleerebezem, M. Starrenburg, J. Delcour, W. de Vos, and P. Hols. 2000. Lactococcus lactis as a cell factory for high-level diacetyl production. Appl. Environ. Microbiol. 66:4112-4114.
14. Kaneko, T., H. Suzuki, and T. Takahashi. 1987. Influences of cellular components and redox potential of liquid concentrated culture of Lactobacillus bulgaricus on acid-producing activity and viability. J. Dairy Sci. 70:1128-1133.
15. Karagul-Yuceer, Y., K. R. Cadwallader, and M. A. Drake. 2003. Aroma-active components in liquid Cheddar whey. J. Food Sci. 68:1215-1219.
16. Karagul-Yuceer, Y., M. A. Drake, and K. R. Cadwallader. 2001. Aroma-active components of nonfat dry milk. J. Agric. Food Chem. 49:2948-2953.
17. Kieronczyk, A., S. Skeie, T. Langsrud, and M. Yvon. 2003. Cooperation between Lactococcus lactis and Nonstarter Lactobacilli in the formation of cheese aroma from amino acids. Appl. Environ. Microbiol. 69:734-739.
18. Kim, G. Y., J. H. Lee, and D. B. Min. 2003. Study of light-induced volatile compounds in goat's milk cheese. J. Agric. Food Chem. 51:1405-1409.
19. Livney, Y. D., and R. L. Bradley, Jr. 1994. Factors affecting flavor of whey as an ingredient in ice cream and other frozen desserts. J. Cult. Dairy Prod. 29:23-24, 26-27.
20. McDaniel, M. R., R. Miranda-Lopez, B. T. Watson, N. J. Michaels, and L. M. Libbey. 1990. Pinot noir aroma: A sensory/gas chromatographic approach. Pages 23-36 in flavor and off-flavors. Proceedings of the 6th International Flavor Conference, Rethymnon, Crete, Greece. G. Charalambous, ed. Elsevier Publ., Amsterdam, The Netherlands.
21. Miranda-Lopez, R., L. M. Libbey, B. T. Watson, and M. R. McDaniel. 1992. Odor analysis of Pinot noir wines from grapes of different maturities by a gas chromatography-olfactometry technique (Osme). J. Food Sci. 57:985-993, 1019.
22. Parlimnet, T. H., W. W. Nawar, and I. S. Fagerson. 1966. Origin of δ-lactones in heated milk fat. J. Dairy Sci. 49:109-112.
23. Piggott, J. R. 1990. Relating sensory and chemical data to understand flavor. J. Sens. Stud. 4:261-272.
24. Qian, M., C. Nelson, and S. Bloomer. 2002. Evaluation of fat-derived aroma compounds in blue cheese by dynamic headspace GC/Olfactometry-Mass spectrometry. J. AOAC 79:663-667.
25. Qian, M., and G. Reineccius. 2002. Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry. J. Dairy Sci. 85:1362-1369.
26. Qian, M., and G. A. Reineccius. 2003. Quantification of aroma compounds in Parmigiano-Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value. J. Dairy Sci. 86:770-776.
27. Roberts, D. D., P. Polien, N. Antille, C. Lindinger, and C. Yeretzian. 2003. Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat. J. Agric. Food Chem. 51:3636-3642.
28. Takahashi, K., M. Tadenuma, and S. Sato. 1976. 3-Hydroxy-4,5-dimethyl- 2(5H)-furanone, a burnt flavouring compound from aged sake. Agric. Biol. Chem. 40:325-330.
29. Tomaino, R. T., J. D. Parker, and D. K. Larick. 2004. The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey. J. Dairy Sci. 87:300-307.
30. USDA. 2004. U.S. Total whey powder production. United States Department of Agriculture. Online. Available: http://www.ams. usda.gov/dairy/mncs/graphs/ whey_prod.pdf Accessed Mar. 15, 2004.
31. U.S. Dairy Export Council. 2004. Reference Manual for US Whey and Lactose Products. Online. Available: http://usdec.org/files/ pdfs/us08D_04.pdf. Accessed Sept. 23, 2004.
32. Van Den Dool, H., and P. Kratz. 1963. Generalization of the retention index system including linear temperature programmed gas liquid partition chromatography. J. Chromatogr. 11:463-471.
33. Wadodkar, U. R., J. S. Punjrath, and A. C. Shah. 2002. Evaluation of volatile compounds in different types of ghee using direct injection with gas chromatography-mass spectrometry. J. Dairy Res. 69:163-171.
34. Whetstine, C., J. D. Parker, M. A. Drake, and D. K. Larick. 2003. Determining flavor and flavor variability in commercially produced liquid Cheddar whey. J. Dairy Sci. 86:439-448.
35. Whitfield, F. B. 1992. Volatiles from interactions of Maillard reaction and lipids. Crit. Rev. Food Sci. Nut. 31:1-58.