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

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.

Author dc:creator

• Spicer, Valerie Denise

Advisors dc:contributor.advisor

• 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

• whey protein isolate
• volatility
• flavor

Statement dc:rights

• I hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to NC State University or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report.

Dc Identifier Other

etd-10042002-152911

OAI record oai:identifier

https://repository.lib.ncsu.edu/server/oai/request?verb=GetRecord&metadataPrefix=dim&identifier=oai%3Arepository.lib.ncsu.edu%3A1840.16%2F1862