SENSORY CHARACTERIZATION OF CHEMICAL COMPONENTS RESPONSIBLE FOR CARDBOARD FLAVOR IN WHEY PROTEIN

摘要: Cardboard flavor is one of the most commonly described off-flavors in whey proteins. The objective this research was to identify volatile components that are likely sources cardboard dried protein concentrate and isolates characterize them by sensory analysis. brown paper samples (n = 5) soaked deionized water proteins with without were analyzed gas chromatography mass spectrometry descriptive analysis select potential contributors flavor. Compounds evaluated trained panelists using sniff jars, dose-response experiments models. Sensory aroma chemical standards yielded no single compound exhibiting a aroma, suggesting does not result from but combination. A combination compounds (pentanal, heptanal, nonanal, 1-octen-3-one, dimethyl trisulfide) elicited previously deemed free flavor. PRACTICAL APPLICATIONS This study established pentanal, 1-octen-3-one trisulfide can be utilized as training reference for identifying direct association specific lipid oxidation products emphasizes necessity control reduce off-flavor ingredients. These could potentially instrumentally monitor protein. Hexanal, while major indicator oxidation, directly indicative