Sensory characteristics and related volatile flavor compound profiles of different types of whey

Journal of Dairy Science

Volumn 88, Issue 8, 2005, Pages 2689-2699

  Gallardo Escamilla, F J ^a   Kelly, A L ^a   Delahunty, C M ^b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Flavor; Headspace volatile analysis; Sensory analysis; Whey

Indexed keywords

EID: 23244468577     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(05)72947-7     Document Type: Article

References (41)

1. Badings, H. T. 1991. Milk. Pages 91-106 in Volatile compounds in foods and beverages. H. Maarse, ed. Marcel Dekker, Inc., New York, NY.
2. Bodyfelt, F. W., J. Tobias, and G. M. Trout. 1988. The sensory evaluation of dairy products. AVI Van Nostrand Reinhold, New York, NY.
3. Boscaini, F., S. van Ruth, F. Basioli, F. Gasperi, and T. D. Märk. 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.
4. Buhr, K., S. van Ruth, and C. Delahunty. 2002. Analysis of volatile flavor compounds by PTR-MS: Fragmentation patterns and discrimination between isobaric and isomeric compounds. Int. J. Mass Spectrom. 221:1-7.
5. Carunchia Whetstine, M. E., 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.
6. Coolbear, T., V. L. Crow, R. Holland, S. Q. Liu, and J. R. Reid. 2003. Lactococcus spp., Flavor development. Pages 1520-1525 in Encyclopedia of Dairy Sciences. H. Roginski, J. Fuquay, and P.F. Fox, ed. Academic Press, London, UK.
7. Durham, R. J., J. A. Hourigan, R. W. Sleigh, and R. L. Johnson. 1997. Whey fractionation: Wheying up the consequences. Food Australia 49:460-465.
8. Friedrich, J. E., and T. E. Acree. 1998. Gas chromatography olfactometry (GC/O) of dairy products. Int. Dairy J. 8:235-241.
9. Hansel, A., A. Jordan, R. Holzinger, P. Prazeller, W. Vogel, and W. Lindinger. 1995. Proton transfer reaction mass spectrometry: Online trace gas analysis at the ppb level. Int. J. Mass Spectrom. Ion Process. 149/150:609-619.
10. ISO. 1988. Sensory Analysis. ISO 8589: General guidance for the design of test rooms. International Organization for Standardization. Paris, France.
11. ISO. 1993. Sensory Analysis. ISO 8586: General guidance for the selection, training and monitoring of assessors. International Organization for Standardization. Geneva, Switzerland.
12. Jelen, P. 1992. Whey cheeses and beverages. Pages 157-193 in Whey and lactose processing. J. G. Zadow, ed. Elsevier Applied Science, New York, NY.
13. Jensen, R. G., and M. Kroger. 2000. The importance of milk and milk products in the diet. Pages 51-52 in Handbook of Dairy Foods and Nutrition. 2nd ed. G. D. Miller, J. K. Jarvis, and L. D. McBean, ed. CRC Press LLC, Boca Raton, FL.
14. Ji, T., and Z. U. Haque. 2003. Cheddar whey processing and source: 1. Effect on composition and functional properties of whey protein concentrates. Int. J. Food Sci. Technol. 38:453-461.
15. Johansen, A. G., G. E. Vegarud, and S. Skeie. 2002. Seasonal and regional variation in the composition of whey from Norwegian Cheddar-type and Dutch-type cheeses. Int. Dairy J. 12:621-629.
16. Karagul-Yuceer, Y., M. A. Drake, and K. R. Cadwallader. 2003. Aroma-active components of liquid Cheddar whey. J. Food Sci. 68:1215-1219.
17. Kosikowski, F. V., and V. V. Mistry. 1997. Whey and whey foods. Pages 422-453 in Cheese and Fermented Milk Foods. Vol. I. F. V. Kosikowski, LLC, Great Falls, VA.
18. Laye, I., D. Karleskind, and C. V. Morr. 1995. Chemical and volatile organic compounds composition of whey protein concentrate. Pages 769-784 in Food Flavors: Generation, Analysis and Process Influence. G. Charalambous, ed. Elsevier Science Publ., Amsterdam, The Netherlands.
19. Lindinger, W., A. Hansel, and A. Jordan. 1998. On-line monitoring of volatile organic compounds at pptv levels by means of proton-transfer-reaction mass spectrometry. Medical applications, food control and environmental research. Int. J. Mass Spectrom. Ion Process. 173:191-241.
20. Liu, S. Q., and R. Holland. 2003. Leuconostoc spp. Pages 1539-1543 in Encyclopedia of Dairy Sciences. H. Roginski, J. Fuquay, and P. F. Fox, ed. Academic Press, London, UK.
21. Livney, Y. D., and R. L. Bradley. 1994. Factors affecting flavor of whey as an ingredient in ice cream and other frozen desserts. Cultured Dairy Products J. November:23-27.
22. MacFie, H. J., N. Bratchel, K. Greenhoff, and I. V. Vallis. 1989. Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. J. Sens. Stud. 4:129-148.
23. Mahajan, S. S., L. Goddik, and C. M. Qian. 2004. Aroma compounds in sweet whey powder. J. Dairy Sci. 87:4057-4063.
24. Martens, M., and H. Martens. 1986. Partial least squares regression. Pages 293-359 in Statistical Procedures in Food Research. J. R. Piggott, ed. Elsevier Applied Science, London, UK.
25. Mayr, D., R. Margesin, F. Schinner, and T. D. Märk. 2003. Detection of the spoiling of meat using PTR-MS. Int. J. Mass Spectrom. 223/224:229-235.
26. McDonnell, E., S. Hulin-Bertaud, E. M. Sheehan, and C. M. Delahunty. 2001. Development and learning process of a sensory vocabulary for the odor evaluation of selected distilled beverages using descriptive analysis. J. Sens. Stud. 16:425-445.
27. McGugan, W. A., E. Larmond, and D. B. Emmons. 1979. Some observations on the flavor of acid whey. J. Inst. Can. Sci. Technol. Aliment. 12:32-35.
28. Mehrens, H.-A. 2004. Whey: A valuable ingredient. Food Technol. Int. 2004. Sterling Publ. Ltd., London, UK.
29. Mills, O. E. 1993. Flavor of whey protein concentrate. Pages 139-149 in Food: Flavors, Ingredients and Composition. G. Charalambous, ed. Elsevier Science Publ., New York, NY.
30. Morr, C. V., and Y. W. Ha. 1991. Off flavors of whey protein concentrates: A literature review. Int. Dairy J. 1:1-11.
31. Olling, C. C. J., and F. J. P. van Luin. 1988. Composition of cheese whey in Friesland. Neth. Milk Dairy J. 42:488-489.
32. Pollien, P., C. Lindinger, C. Yeretzian, and I. Blank. 2003. Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of Maillard reaction systems and processed food. Anal. Chem. 75:5488-5494.
33. Rankin, S. A. 2003. Factors affecting variation of commercial sweet whey powder flavor. Pages 52-54 in Proc. IFT Annu. Meeting, Chicago, IL. IFT, Chicago, IL.
34. Reineccius, G. 1994. Flavor of dairy products. Pages 88-93 in Source book of flavors. Chapman & Hall, New York, NY.
35. Romero, D. A. 1992. Bacteria as potential sources of flavor metabolites. Food Technol. November:122-126.
36. Ryder, D. N. 1980. Economic considerations of whey processing. J. Soc. Dairy Technol. 33:73-77.
37. Tamime, A. Y., and R. K. Robinson. 1999. Yoghurt Science and Technology. 2nd ed. Woodhead Publishing Ltd., Cambridge, UK.
38. Tomaino, R. M., L. G. Turner, 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.
39. Urbach, G. 1995. Contribution of lactic acid bacteria to flavor compound formation in dairy products. Int. Dairy J. 5:877-903.
40. Ward, L. J. H., G. P. Davey, H. A. Heap, and W. J. Kelly. 2003. Lactococcus spp.: Lactococcus lactis. Pages 1511-1516 in Encyclopedia of Dairy Sciences. H. Roginski, J. Fuquay, and P. F. Fox, ed. Academic Press, London, UK.
41. Zadow, J. G. 2003. Whey and whey powders: Production and uses. Pages 6147-6152 in Encyclopedia of Food Science and Nutrition. 2nd ed. B. Caballero, L. Trugo, and P. Finglas, ed. Academic Press, Oxford, UK.