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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Dairy and Functional Foods Research » Research » Publications at this Location » Publication #314848

Research Project: PROCESSING METHODS TO MODIFY THE LEVELS OF BIOLOGICALLY ACTIVE COMPOUNDS IN MILK AND CHEESE

Location: Dairy and Functional Foods Research

Title: Changes in volatile compounds in whey protein concentrate stored at elevated temperature and humidity

Author
item Tunick, Michael
item Van Hekken, Diane
item Iandola, Susan
item Bazemore, Russell - Volatile Analysis Corporation
item Allison, Caitlin - Volatile Analysis Corporation
item Bazemore, Katherine - Volatile Analysis Corporation

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 3/24/2015
Publication Date: 7/12/2015
Citation: Tunick, M.H., Van Hekken, D.L., Iandola, S.K., Bazemore, R., Allison, C., Bazemore, K.M. 2015. Changes in volatile compounds in whey protein concentrate stored at elevated temperature and humidity (abstract). ADSA-ASAS 2015 Joint Annual Meeting (JAM). Book of Abstracts p.134.

Interpretive Summary:

Technical Abstract: Whey protein concentrate (WPC) has been recommended for use in emergency aid programs, but it is often stored overseas without temperature and relative humidity (RH) control, which may cause it to be rejected because of yellowing, off-flavors, or clumping. Therefore, the volatile compounds present in 14.0-kg bags of WPC34 (36% protein) and 18.7-kg bags of WPC80 (79% protein) were analyzed during storage over 18 mo in environmental chambers at 25, 30, and 35 deg C at RH levels of 70, 80, and 90%. An ambient chamber at around 21 deg C and 45-65% RH served as the control. The concentrations of dimethyl disulfide increased with time as the sulfur-containing amino acids cysteine and methionine were degraded. Five aldehydes (hexanal, heptanal, octanal, nonanal, and benzaldehyde) and two ketones (2-butanone and 2-heptanone) appeared as a result of lipid oxidation. Lactose breakdown led to the presence of butanol, hexanol, and furaneol. The levels of volatiles were higher in the WPC80 and tended to increase with temperature and RH. Although the color and flow properties were affected by the conditions, the generation of volatile compounds did not have a noticeable impact on product quality.