Investigation of potent odorants generated during the production of whey protein hydrolysates | Zendy

Nakada Hajime | Zendy; Ohata Motoko | Zendy; Hosaka Mari | Zendy; Ochi Hiroshi | Zendy; Abe Fumiaki | Zendy; Arihara Keizo | Zendy

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Investigation of potent odorants generated during the production of whey protein hydrolysates

Author(s) -

Nakada Hajime,

Ohata Motoko,

Hosaka Mari,

Ochi Hiroshi,

Abe Fumiaki,

Arihara Keizo

Publication year - 2018

Publication title -

animal science journal

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.606

H-Index - 38

eISSN - 1740-0929

pISSN - 1344-3941

DOI - 10.1111/asj.13056

Subject(s) - odor , hydrolysate , food science , chemistry , flavor , aroma , phenylacetaldehyde , hydrolysis , whey protein , biochemistry , organic chemistry

Whey protein hydrolysates ( WPH ) were prepared from whey protein concentrate ( WPC ) by partial or extensive hydrolysis. WPC and two WPH types were characterized by a descriptive sensory analysis. WPC exhibited a “milky”, “sweet”, and “mild milk fat” odor, whereas extensively hydrolyzed whey protein (E‐ WPH ) demonstrated “cheese‐like”, “acrid odor”, and “sour” olfactory characteristics. In E‐ WPH , 3‐(methylthio)‐propanal, phenylacetaldehyde, and 3‐methylbutanoic acid were specifically detected with high flavor dilution factors upon aroma extract dilution analysis. These odor‐active compounds likely contributed to the olfactory characteristics of E‐ WPH , and their concentration increased together with that of their respective putative precursors: free methionine, phenylalanine, and leucine.

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