AI Article Synopsis

  • * WPC had a "milky", "sweet", and "mild milk fat" smell, while extensively hydrolyzed whey protein (E-WPH) had a "cheese-like", "acrid", and "sour" odor.
  • * Specific compounds like 3-(methylthio)-propanal and phenylacetaldehyde were found in E-WPH, and their concentrations increased alongside amino acids such as free methionine, phenylalanine, and leucine, contributing to its unique smell.

Article Abstract

Whey protein hydrolysates (WPH) were prepared from whey protein concentrate (WPC) by partial or extensive hydrolysis. WPC and two WPH types were characterized by a descriptive sensory analysis. WPC exhibited a "milky", "sweet", and "mild milk fat" odor, whereas extensively hydrolyzed whey protein (E-WPH) demonstrated "cheese-like", "acrid odor", and "sour" olfactory characteristics. In E-WPH, 3-(methylthio)-propanal, phenylacetaldehyde, and 3-methylbutanoic acid were specifically detected with high flavor dilution factors upon aroma extract dilution analysis. These odor-active compounds likely contributed to the olfactory characteristics of E-WPH, and their concentration increased together with that of their respective putative precursors: free methionine, phenylalanine, and leucine.

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http://dx.doi.org/10.1111/asj.13056DOI Listing

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