The Effects of Protein Concentration and Temperature on Flavor Delivery of 2,4-Dimethylbenzaldehyde and Ethyl Butyrate in Whey Protein Isolate Solutions

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Title: The Effects of Protein Concentration and Temperature on Flavor Delivery of 2,4-Dimethylbenzaldehyde and Ethyl Butyrate in Whey Protein Isolate Solutions
Author: Spicer, Valerie Denise
Advisors: Dr. Jacqueline Hughes-Oliver, Committee Member
Dr. Arthur Hansen, Committee Member
Dr. Duane K Larick, Committee Co-Chair
Dr. E. A. Foegeding, Committee Co-Chair
Abstract: The development of reduced fat foods is a continual challenge in the food industry. Among the many attributes fat contributes to food products is flavor. Fat replacers are used to regain some of these lost attributes as fat is removed from foods. These fat substitutes affect the rate and concentration at which flavor molecules are released during mastication. Whey is a source of protein for protein-based fat replacers. The effects this ingredient has on flavor intensity was studied utilizing 2,4-Dimethylbenzaldehyde (DMB) and Ethyl Butyrate (EB). The objective of this project was to develop a headspace gas chromatography method to measure the changes in volatility of these two flavor compounds in various concentrations of WPI solutions and to compare these results to sensory findings. There was a significant decrease in the volatility of DMB with increases of protein concentration from 0 to 2%. Aroma and taste intensity also decreased with increasing protein concentration. The volatility of EB and taste intensity showed no significant differences with successive increases in protein concentration. However, aroma shows significant decreases in intensity with increases in protein concentration at the 0 to 2% and 4 to 6% levels. There was significant positive correlations between volatility and sensory results.
Date: 2002-10-04
Degree: MS
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.16/1862


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