Aroma-active components of liquid cheddar whey

Karagul-Yuceer Y., DRAKE M., CADWALLADER K.

JOURNAL OF FOOD SCIENCE, vol.68, no.4, pp.1215-1219, 2003 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 68 Issue: 4
  • Publication Date: 2003
  • Doi Number: 10.1111/j.1365-2621.2003.tb09627.x
  • Journal Name: JOURNAL OF FOOD SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1215-1219
  • Keywords: whey, flavor, GCO, AEDA, NONFAT DRY MILK, FLAVOR, ODORANTS, CHEESE
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

Fresh Cheddar cheese whey, batches from 2 processing plants and 4 starter culture rotations were with diethyl ether followed by isolation of volatiles by high-vacuum distillation. Odorants were evaluated by gas chromatography-olfactometry (GCO) and aroma extract dilution analysis (AEDA). 2,3-butanedione (buttery), hexanal (green), 2-acetyl-1-pyrroline (popcorn), methional (potato), (E,E)-2,4-decadienal (frying oil) and (E,E)-2,4-nonadienal (frying oil) were potent neutral/based aroma-active compounds identified in all whey samples. Odor intensities of hexanal, (E,E)-2,4-nonadienal, 2,3-butanedione, and (E,E)-2,4-decadienal were variable. Short-chain volatile acids were predominant in acidic fractions and their intensities differed among the whey samples. GCO findings agreed With, quantitation results. Liquid whey aroma components are influenced by starter culture rotation.