The objective of this study was to identify aroma volatiles in sweet whey
powder. Volatiles were isolated by solvent extraction and solvent assisted flavor
evaporation. Fractionation was followed to separate acidic volatiles from nonacidic
volatiles. Gas chromatography/olfactometry and gas chromatography-mass
spectrometry were used for the identification ofaroma compounds. Osme
methodology was applied to assess the relative importance of each aroma
compound. Major free fatty acids detected were acetic, propanoic, butanoic,
hexanoic, heptanoic, octanoic, decanoic, dodecanoic and 9-decenoic acids. Major
non-acidic compounds detected were hexanal, heptanal, nonanal,
phenylacetaldehyde, l-octen-3-one, methional, 2,6-dimethylpyrazine, 2,5-
dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, fiirfuryl alcohol,
p-cresol, 2-acetyl pyrrole, maltol, furaneol and several lactones. The aroma of
whey powder comprises mainly of curd fermentation products and compounds
formed during further chemical processes such as lipid oxidation and Maillard
reaction. / Graduation date: 2005
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/26453 |
| Date | 28 June 2004 |
| Creators | Mahajan, Shilpa S. |
| Contributors | Meunier-Goddik, Lisbeth, Qian, Michael |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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