Temperature-dependency of unwanted aroma formation in reconstituted whey protein isolate solutions

Research output: Contribution to journalJournal articlepeer-review

Standard

Temperature-dependency of unwanted aroma formation in reconstituted whey protein isolate solutions. / Jansson, Therese; Nielsen, Søren B.; Petersen, Mikael A.; Lund, Marianne N.

In: International Dairy Journal, Vol. 104, 104653, 2020.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Jansson, T, Nielsen, SB, Petersen, MA & Lund, MN 2020, 'Temperature-dependency of unwanted aroma formation in reconstituted whey protein isolate solutions', International Dairy Journal, vol. 104, 104653. https://doi.org/10.1016/j.idairyj.2020.104653

APA

Jansson, T., Nielsen, S. B., Petersen, M. A., & Lund, M. N. (2020). Temperature-dependency of unwanted aroma formation in reconstituted whey protein isolate solutions. International Dairy Journal, 104, [104653]. https://doi.org/10.1016/j.idairyj.2020.104653

Vancouver

Jansson T, Nielsen SB, Petersen MA, Lund MN. Temperature-dependency of unwanted aroma formation in reconstituted whey protein isolate solutions. International Dairy Journal. 2020;104. 104653. https://doi.org/10.1016/j.idairyj.2020.104653

Author

Jansson, Therese ; Nielsen, Søren B. ; Petersen, Mikael A. ; Lund, Marianne N. / Temperature-dependency of unwanted aroma formation in reconstituted whey protein isolate solutions. In: International Dairy Journal. 2020 ; Vol. 104.

Bibtex

@article{fe80b321500e45c69d0768a28f9f2fea,
title = "Temperature-dependency of unwanted aroma formation in reconstituted whey protein isolate solutions",
abstract = "Whey protein isolate (WPI) is widely used as a protein ingredient in foods, but undergoes thermal treatment before and during application to make the final product. The aim of the present study was to determine the temperature dependency of formation of volatiles that potentially act as off-flavours in reconstituted WPI solutions (3%, w/v) heated for different temperature–time combinations (50–90 °C for 5–10 min). Differences in orthonasal aroma were evaluated by triangle tests by a sensory panel. The panel could distinguish between samples heated for 10 min at 60 °C and 70 °C. Analysis by headspace gas chromatography-mass spectrometry (GC-MS) showed that heating the samples at 90 °C for 10 min significantly increased the concentration of dimethyl disulphide and dimethyl trisulphide compared with heating at 80 °C for 10 min or below, which suggests that sulphur-derived odour could be decreased by decreasing the heating temperature by 10 °C.",
author = "Therese Jansson and Nielsen, {S{\o}ren B.} and Petersen, {Mikael A.} and Lund, {Marianne N.}",
year = "2020",
doi = "10.1016/j.idairyj.2020.104653",
language = "English",
volume = "104",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Temperature-dependency of unwanted aroma formation in reconstituted whey protein isolate solutions

AU - Jansson, Therese

AU - Nielsen, Søren B.

AU - Petersen, Mikael A.

AU - Lund, Marianne N.

PY - 2020

Y1 - 2020

N2 - Whey protein isolate (WPI) is widely used as a protein ingredient in foods, but undergoes thermal treatment before and during application to make the final product. The aim of the present study was to determine the temperature dependency of formation of volatiles that potentially act as off-flavours in reconstituted WPI solutions (3%, w/v) heated for different temperature–time combinations (50–90 °C for 5–10 min). Differences in orthonasal aroma were evaluated by triangle tests by a sensory panel. The panel could distinguish between samples heated for 10 min at 60 °C and 70 °C. Analysis by headspace gas chromatography-mass spectrometry (GC-MS) showed that heating the samples at 90 °C for 10 min significantly increased the concentration of dimethyl disulphide and dimethyl trisulphide compared with heating at 80 °C for 10 min or below, which suggests that sulphur-derived odour could be decreased by decreasing the heating temperature by 10 °C.

AB - Whey protein isolate (WPI) is widely used as a protein ingredient in foods, but undergoes thermal treatment before and during application to make the final product. The aim of the present study was to determine the temperature dependency of formation of volatiles that potentially act as off-flavours in reconstituted WPI solutions (3%, w/v) heated for different temperature–time combinations (50–90 °C for 5–10 min). Differences in orthonasal aroma were evaluated by triangle tests by a sensory panel. The panel could distinguish between samples heated for 10 min at 60 °C and 70 °C. Analysis by headspace gas chromatography-mass spectrometry (GC-MS) showed that heating the samples at 90 °C for 10 min significantly increased the concentration of dimethyl disulphide and dimethyl trisulphide compared with heating at 80 °C for 10 min or below, which suggests that sulphur-derived odour could be decreased by decreasing the heating temperature by 10 °C.

U2 - 10.1016/j.idairyj.2020.104653

DO - 10.1016/j.idairyj.2020.104653

M3 - Journal article

AN - SCOPUS:85079090543

VL - 104

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

M1 - 104653

ER -

ID: 238742587