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Effects of different commercial lipases on the volatile profile of lipolysed milk fat
Author(s) -
Wang Bei,
Xu Shiying
Publication year - 2009
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1945
Subject(s) - chemistry , flavour , aroma , olfactometry , hexanal , lipolysis , hexanoic acid , lipase , gas chromatography , chromatography , sensory analysis , food science , flavor , gas chromatography–mass spectrometry , milk fat , mass spectrometry , organic chemistry , biochemistry , adipose tissue , enzyme , linseed oil
The effect of four different commercial lipases on the flavour profiles (sensory and analytical data) of lipolysed milk fat was examined in this study. Gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O) were used to determine the most potent volatiles resulting from lipolysis. Forty‐six volatile compounds were determined and semi‐quantified by GC–MS. Nineteen volatile compounds were considered to be major contributors to the characteristic flavour of the lipolysed samples. Based on sensory and analytical data, Palatase 20 000 L was selected as the preferred lipase to produce a lipolysed milk fat to be used in the production of dairy flavourings. The key aroma compounds (hydrolytic products) resulting from the use of this lipase are butanoic acid, hexanoic acid, δ ‐dodecalactone, 2‐nonanone, 2‐undecanone and hexanal. Copyright © 2009 John Wiley & Sons, Ltd.