Aroma compounds in sweet dry whey Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/wp988p12m

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  • The objective of this study was to identify aroma volatiles in sweet whey powder. Volatiles were isolated by solvent extraction and solvent assisted flavor evaporation. Fractionation was followed to separate acidic volatiles from nonacidic volatiles. Gas chromatography/olfactometry and gas chromatography-mass spectrometry were used for the identification ofaroma compounds. Osme methodology was applied to assess the relative importance of each aroma compound. Major free fatty acids detected were acetic, propanoic, butanoic, hexanoic, heptanoic, octanoic, decanoic, dodecanoic and 9-decenoic acids. Major non-acidic compounds detected were hexanal, heptanal, nonanal, phenylacetaldehyde, l-octen-3-one, methional, 2,6-dimethylpyrazine, 2,5- dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, fiirfuryl alcohol, p-cresol, 2-acetyl pyrrole, maltol, furaneol and several lactones. The aroma of whey powder comprises mainly of curd fermentation products and compounds formed during further chemical processes such as lipid oxidation and Maillard reaction.
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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2012-01-03T21:26:29Z (GMT) No. of bitstreams: 1 MAHAJANSHILPA2004.pdf: 1777308 bytes, checksum: 395f273e18ed61b958ccbb0b1c5a910b (MD5)
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