Effect of Whey Protein Changes on Milk Flavor and Sensory Characteristics During Heating
The flavor of dairy products crucially affects consumer purchase preference. Although the flavor and sensory perception of milk can be influenced by heat treatment during processing, the exact mechanism remains unclear. Therefore, this study analyzed the whey protein content and structural changes o...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/1/33 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841549199894642688 |
|---|---|
| author | Zheting Zhang Kexin Jiang Aolin Yang Kunli Xu Fanyu Meng Fang Zhong Bei Wang |
| author_facet | Zheting Zhang Kexin Jiang Aolin Yang Kunli Xu Fanyu Meng Fang Zhong Bei Wang |
| author_sort | Zheting Zhang |
| collection | DOAJ |
| description | The flavor of dairy products crucially affects consumer purchase preference. Although the flavor and sensory perception of milk can be influenced by heat treatment during processing, the exact mechanism remains unclear. Therefore, this study analyzed the whey protein content and structural changes of milk heated at different time and temperature combinations and evaluated the flavor compounds and sensory characteristics of milk. The results showed that higher temperatures changed the secondary milk whey protein structures and gradually increased α-lactalbumin, β-lactoglobulin, and lactoferrin denaturation in the milk. There were differences in sensory characteristics of milk heated at different time and temperature combinations. The correlation analysis indicated that whey protein denaturation was negatively correlated with 1-octen-3-ol (<i>p</i> < 0.05) and positively associated with hexanal, isovaleric acid, <i>γ</i>-nonalactone, methyl palmitate, and phenol (<i>p</i> < 0.01). The changes in the content and secondary structure of whey proteins affected the interaction between flavor compounds and whey protein, which affected the release of flavor compounds. Consequently, the sensory characteristics of milk were influenced. This study provides a theoretical basis for exploring the interaction between whey proteins and flavor compounds. |
| format | Article |
| id | doaj-art-1cfa1669cc304f729cf4b4d6b4305af3 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-1cfa1669cc304f729cf4b4d6b4305af32025-01-10T13:17:35ZengMDPI AGFoods2304-81582024-12-011413310.3390/foods14010033Effect of Whey Protein Changes on Milk Flavor and Sensory Characteristics During HeatingZheting Zhang0Kexin Jiang1Aolin Yang2Kunli Xu3Fanyu Meng4Fang Zhong5Bei Wang6School of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaThe flavor of dairy products crucially affects consumer purchase preference. Although the flavor and sensory perception of milk can be influenced by heat treatment during processing, the exact mechanism remains unclear. Therefore, this study analyzed the whey protein content and structural changes of milk heated at different time and temperature combinations and evaluated the flavor compounds and sensory characteristics of milk. The results showed that higher temperatures changed the secondary milk whey protein structures and gradually increased α-lactalbumin, β-lactoglobulin, and lactoferrin denaturation in the milk. There were differences in sensory characteristics of milk heated at different time and temperature combinations. The correlation analysis indicated that whey protein denaturation was negatively correlated with 1-octen-3-ol (<i>p</i> < 0.05) and positively associated with hexanal, isovaleric acid, <i>γ</i>-nonalactone, methyl palmitate, and phenol (<i>p</i> < 0.01). The changes in the content and secondary structure of whey proteins affected the interaction between flavor compounds and whey protein, which affected the release of flavor compounds. Consequently, the sensory characteristics of milk were influenced. This study provides a theoretical basis for exploring the interaction between whey proteins and flavor compounds.https://www.mdpi.com/2304-8158/14/1/33milk heat treatmentwhey proteinvolatile organic compoundscorrelation analysis |
| spellingShingle | Zheting Zhang Kexin Jiang Aolin Yang Kunli Xu Fanyu Meng Fang Zhong Bei Wang Effect of Whey Protein Changes on Milk Flavor and Sensory Characteristics During Heating Foods milk heat treatment whey protein volatile organic compounds correlation analysis |
| title | Effect of Whey Protein Changes on Milk Flavor and Sensory Characteristics During Heating |
| title_full | Effect of Whey Protein Changes on Milk Flavor and Sensory Characteristics During Heating |
| title_fullStr | Effect of Whey Protein Changes on Milk Flavor and Sensory Characteristics During Heating |
| title_full_unstemmed | Effect of Whey Protein Changes on Milk Flavor and Sensory Characteristics During Heating |
| title_short | Effect of Whey Protein Changes on Milk Flavor and Sensory Characteristics During Heating |
| title_sort | effect of whey protein changes on milk flavor and sensory characteristics during heating |
| topic | milk heat treatment whey protein volatile organic compounds correlation analysis |
| url | https://www.mdpi.com/2304-8158/14/1/33 |
| work_keys_str_mv | AT zhetingzhang effectofwheyproteinchangesonmilkflavorandsensorycharacteristicsduringheating AT kexinjiang effectofwheyproteinchangesonmilkflavorandsensorycharacteristicsduringheating AT aolinyang effectofwheyproteinchangesonmilkflavorandsensorycharacteristicsduringheating AT kunlixu effectofwheyproteinchangesonmilkflavorandsensorycharacteristicsduringheating AT fanyumeng effectofwheyproteinchangesonmilkflavorandsensorycharacteristicsduringheating AT fangzhong effectofwheyproteinchangesonmilkflavorandsensorycharacteristicsduringheating AT beiwang effectofwheyproteinchangesonmilkflavorandsensorycharacteristicsduringheating |