Mahajan S S, Goddik L, Qian M C
Department of Food Science and Technology Oregon State University, Corvallis 97331, USA.
J Dairy Sci. 2004 Dec;87(12):4057-63. doi: 10.3168/jds.S0022-0302(04)73547-X.
Aroma compounds in sweet whey powder were investigated in this study. Volatiles were isolated by solvent extraction followed by solvent-assisted flavor evaporation. Fractionation was used to separate acidic from nonacidic volatiles. Gas chromatography/mass spectrometry and gas chromatography/olfactometry were used for the identification of aroma compounds. Osme methodology was applied to assess the relative importance of each aroma compound. The most aroma-intense free fatty acids detected were acetic, propanoic, butanoic, hexanoic, heptanoic, octanoic, decanoic, dodecanoic, and 9-decenoic acids. The most aroma-intense nonacidic compounds detected were hexanal, heptanal, nonanal, phenylacetaldehyde, 1-octen-3-one, methional, 2,6-dimethylpyrazine, 2,5-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, furfuryl alcohol, p-cresol, 2-acetylpyrrole, maltol, furaneol, and several lactones. This study suggested that the aroma of whey powder could comprise compounds originating from milk, compounds generated by the starter culture during cheese making, and compounds formed during the manufacturing process of whey powder.
本研究对甜乳清粉中的香气成分进行了研究。挥发性成分通过溶剂萃取，然后采用溶剂辅助风味蒸发法进行分离。采用分馏法将酸性挥发性成分与非酸性挥发性成分分开。利用气相色谱/质谱联用仪和气相色谱/嗅觉测量仪对香气成分进行鉴定。应用嗅感评价方法评估每种香气成分的相对重要性。检测到的香气强度最高的游离脂肪酸为乙酸、丙酸、丁酸、己酸、庚酸、辛酸、癸酸、十二烷酸和9-癸烯酸。检测到的香气强度最高的非酸性化合物为己醛、庚醛、壬醛、苯乙醛、1-辛烯-3-酮、甲硫醛、2,6-二甲基吡嗪、2,5-二甲基吡嗪、2,3-二甲基吡嗪、2,3,5-三甲基吡嗪、糠醇、对甲酚、2-乙酰基吡咯、麦芽酚、呋喃酮和几种内酯。本研究表明，乳清粉的香气可能包括源自牛奶的化合物、奶酪制作过程中发酵剂产生的化合物以及乳清粉制造过程中形成的化合物。
