Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Dynamic Headspace Analysis of Volatile Constituents of Swiss Cheese Whey Protein Concentrate

  • Ha, E.Y.W. (Functional Ingredients Research, Inc.) ;
  • Lee, S.J. (Department of Food Science and Technology/Institute of Seafood Science, Pukyong National University) ;
  • Jung, E.J. (Department of Food Science and Technology/Institute of Seafood Science, Pukyong National University) ;
  • Lee. Y.B. (Department of Food Science and Technology/Institute of Seafood Science, Pukyong National University) ;
  • Morr, C.V. (Department of Food Science and Technology, The Ohio State University)
  • Published : 2002.09.01
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Abstract

Volatile flavor compounds in the headspace of swiss cheese whey protein concentrate (WPC) were analyzed by dynamic headspace analyzer, gas chromatography, and mass spectrometer. Sixty one compounds were detected from the headspace of dry WPC and 23 compounds from the headspace of an aqueous solution of WPC. The major components were propanol, hexanal, 2-butanone, 2-pentanone, 2,3-butanedion, 2-propanol, acetic acid, dimethyl disulfide and benzothiazole. An external dynamic headspace sampler, devised for this study, effectively collected volatiles from the headspace of dry WPC and aqueous WPC solutions.

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References

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