Characterization of flavor of whey protein hydrolysates

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 10, 2010, Pages 6318-6327

  Leksrisompong, Pattarin P ^a   Miracle, R Evan ^a   Drake, Maryanne ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Bitter taste; Degree of hydrolysis; Enzymatic hydrolysis; Whey protein flavor; Whey protein hydrolysate

Indexed keywords

MILK PROTEIN; PROTEIN HYDROLYSATE; WHEY PROTEIN;

ARTICLE; CHEMISTRY; GAS CHROMATOGRAPHY; GEL CHROMATOGRAPHY; HUMAN; HYDROLYSIS; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; SOLID PHASE EXTRACTION; TASTE; ANALYSIS; PROCEDURES;

CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, GEL; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; HYDROLYSIS; MILK PROTEINS; ODORS; PROTEIN HYDROLYSATES; SMELL; SOLID PHASE EXTRACTION; TASTE;

ANIMALIA;

EID: 77952615625     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf100009u     Document Type: Article

References (35)

1. Nnanna, I. A. and Wu, C. Dairy Protein Hydrolysates. In Handbook of Food Products Manufacturing; Hui, Y. H., Ed.; John Wiley & Sons, Inc.: Hoboken, NJ, 2007; pp 537 - 556.
2. Spellman, D.; OCuinn, G.; FitzGerald, R. J. Bitterness in Bacillus proteinase hydrolysates of whey proteins Food Chem. 2009, 114, 440-446
3. Yvon, M.; Rijnen, L. Cheese flavor formation by amino acid catabolism Int. Dairy J. 2001, 11, 185-201
4. Min, D. B.; Lee, H. O. Chemistry of Lipid Oxidation. In Flavor Chemistry. Thirty Years of Progress; Teranishi, R.; Wick, E. L.; Hornstein, I., Eds.; Kluwer Academic/Plenum Publishers: New York, NY, 1999; pp 175 - 187.
5. Drake, M. A.; Miracle, R. E.; Wright, J. M. Sensory Properties of Dairy Proteins. In Milk Proteins: From Expression to Food; Thompson, A.; Boland, M.; Singh, H., Eds.; Academic Press: New York, NY, 2009; pp 429 - 447.
6. NORM IDF. Cream-Fat Content: Rose Go″ttlieb Reference Method; International Dairy Federation.: Brussels, Belgium, 1987; p 16C.
7. Lillard, J. S.; Clare, D. A.; Doubert, C. R. Glycosylation and expanded utility of a modified whey protein ingredient via carbohydrate conjugation at low pH J. Dairy Sci. 2009, 92, 35-48
8. Church, F. C.; Swaisgood, H. E.; Porter, D. H.; Catignani, G. L. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins J. Dairy Sci. 1983, 66, 1219-1227
9. Adler-Nissen, J. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid J. Agric. Food Chem. 1979, 27, 1256-1262
10. Wright, B. J.; Zevchak, S. E.; Wright, J. M.; Drake, M. A. The impact of agglomeration and storage on flavor and flavor stability of whey protein concentrate 80% and whey protein isolate J. Food Sci. 2009, 74, S17-S29
11. Van Ruth, S. M. Methods for gas chromatography-olfactometry: A review Biomol. Eng. 2001, 17, 121-128
12. Van den Dool, H; Kratz, P. D. A generalization of the retention index system including linear programmed gas liquid partition chromatography J. Chromatogr. 1963, 11, 463-471
13. E679-91. Standard Practice for Determination of Odor and Taste Thresholds by Forced-Choice Ascending Concentration Series Method of Limits. In Annual Book of ASTM Standards, Section 15: General Products, Chemical Specialties, and End Use Products; American Society for Testing and Materials: Philadelphia, PA, 1992; Vol. 15.07.
14. Lawless, H. T.; Hartono, C.; Hernandez, S. Threshold and suprathreshold intensity functions for capsaicin in oil and aqueous based carriers J. Sens. Stud. 2000, 15, 437-477
15. Carunchia Whetstine, M. E.; Croissant, A. E.; Drake, M. A. Characterization of dried whey protein concentrate and isolate flavor J. Dairy Sci. 2005, 88, 3826-3839
16. Spellman, D.; McEvoy, E.; OCuinn, G.; FitzGerald, R. J. Proteinase and exopeptidase hydrolysis of whey protein: Comparison of the TNBS, OPA and pH stat methods for quantification of degree of hydrolysis Int. Dairy J. 2003, 13, 447-453
17. Nielsen, P. M.; Petersen, D.; Dambmann, C. Improved method for determining food protein degree of hydrolysis J. Food Sci. 2001, 66, 642-646
18. Cheison, S. C.; Wang, Z.; Xu, S. Y. Use of macroporous adsorption resin for simultaneous desalting and debittering of whey protein hydrolysate Int. J. Food Sci. Technol. 2007, 42, 1228-1239
19. Kato, H.; Rhue, M. R.; Nishimura, T. Role of Free Amino Acids and Peptides in Food Taste. In Flavor Chemistry Trends and Developments; Teranishi, R.; Buttery, R. G.; Shahidi, F., Eds.; American Chemical Society: Washington, DC, 1989; pp 158 - 174.
20. Ishibashi, N.; Ono, I.; Kato, K.; Shigenaga, T.; Shinoda, I.; Okai, H.; Fukui, S. Role of the hydrophobic amino acid residue in the bitterness of peptides Agric. Biol. Chem. 1988, 52, 91-94
21. Evans, J.; Zulewska, J.; Newbold, M.; Drake, M. A.; Barbano, D. M. Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates J. Dairy Sci. 2009, 92, 4773-4791
22. Karagul-Yuceer, Y.; Vlahovich, K. N.; Drake, M. A.; Cadwallader, K. R. Characteristic aroma components of rennet casein J. Agric. Food Chem. 2003, 51, 6797-6801
23. Mahajan, S. S.; Goddik, L.; Qian, M. C. Aroma compounds in sweet whey powder J. Dairy Sci. 2004, 87, 4057-4063
24. Karagul-Yuceer, Y.; Drake, M. A.; Cadwallader, K. R. Aroma-active components of liquid cheddar whey J. Food Sci. 2003, 68, 1215-1219
25. Carunchia Whetstine, M. E.; Parker, J. D.; Drake, M. A.; Larick, D. K. Determining flavor and flavor variability in commercially produced liquid cheddar whey J. Dairy Sci. 2003, 86, 439-448
26. Tomaino, R. M.; Turner, L. G.; Larick, D. K. The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey J. Dairy Sci. 2004, 87, 300-307
27. Kobayashi, N.; Mizota, Y.; Kumazawa, K.; Nishimura, O. Character impact odorants of high-heat skim milk powder isolated by simultaneous distillation-extraction J. Agric. Food Chem. 2008, 56, 2469-2476
28. Karagul-Yuceer, Y; Cadwallader, K. R.; Drake, M. A. Volatile flavor components of stored nonfat dry milk J. Agric. Food Chem. 2002, 50, 305-312
29. Chilliard, Y.; Ferlay, A.; Rouel, J.; Lamberet, G. A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis J. Dairy Sci. 2003, 86, 1751-1770
30. Carunchia Whetstine, M. E.; Karagul-Yuceer, Y.; Avsar, Y. K.; Drake, M. A. Identification and quantification of character aroma components in fresh Chevre-style goat cheese J. Food Sci. 2003, 68, 2441-2447
31. Greenburg, M. J. Characterization of meat and bone meal flavor volatiles J. Agric. Food Chem. 1981, 29, 1276-1280
32. TM Descriptive Analysis Method. In Sensory Evaluation Techniques, 3 rd ed.; CRC Press: Boca Raton, FL, 1999; pp 189 - 253.
33. Buttery, R. G. Quantitative and Sensory Aspects of Flavor of Tomato and Other Vegetables and Fruits. In Flavor Science: Sensible Principles and Techniques; Acree, T. E.; Teranishi, R., Eds.; American Chemical Society: Washington, DC, 1993; pp 259 - 286.
34. Buttery, R. G.; Ling, L. C. Additional studies of flavor components of corn tortilla chips J. Agric. Food Chem. 1998, 46, 2764-2769
35. Milo, C. Key Odorants of Cooked Rainbow Trout and Cooked Salmon. Ph.D. Dissertation, Technical University of Munich, Munich, Germany, 1995.