Graduate Thesis Or Dissertation

 

Aroma compounds in sweet dry whey Public Deposited

Downloadable Content

Download PDF
https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/wp988p12m

Descriptions

Attribute NameValues
Creator
Abstract
  • 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.
License
Resource Type
Date Available
Date Issued
Degree Level
Degree Name
Degree Field
Degree Grantor
Commencement Year
Advisor
Committee Member
Academic Affiliation
Non-Academic Affiliation
Subject
Rights Statement
Publisher
Peer Reviewed
Language
Digitization Specifications
  • File scanned at 300 ppi (Monochrome) using Scamax Scan+ V.1.0.32.10766 on a Scanmax 412CD by InoTec inPDF format. LuraDocument PDF Compressor V.5.8.71.50 used for pdf compression and textual OCR.
Replaces

Relationships

Parents:

This work has no parents.

In Collection:

Items