Sensory Characteristics and Related Volatile Flavor Compound Profiles of Different Types of Whey

摘要: Abstract To characterize the flavor of liquid whey, 11 samples whey representing a wide range types were sourced from cheese and casein-making procedures, either industrial or pilot-plant facilities. Whey assessed for by descriptive sensory evaluation analyzed headspace volatile composition proton transfer reaction-mass spectrometry (PTR-MS). The data clearly distinguished between in relation to processes manufacture; that is, significant differences apparent cheese, rennet, acid wheys. For Mozzarella Quarg wheys, which fermentation progressed low pH values, starter cultures used making had influence on flavor. In comparison, Cheddar Gouda wheys described milk-like flavors, rennet casein "sweet" (oat-like "sweet") thermally induced flavors. compound obtained PTR-MS differentiated as distinctive reproducible "chemical fingerprints". On applying partial least squares regression determine relationships data, characteristics such "rancid" cheese-like odors "caramelized milk," yogurt-like, "sweet," oat-like flavors found be related presence absence specific compounds.