Abstract
The effect of sodium caseinate and whey protein concentrate on vanillin, benzaldehyde, citral, and d-limonene was determined by quantitative descriptive analysis deviation from reference. A trained taste panel evaluated samples containing a single flavor compound in 2.5% sucrose solution against a reference sample. Vanillin, benzaldehyde, and d-limonene flavor intensity decreased as the concentratin of whey protein concentrate increased. In a separate study, the ability of delipidated methyl ketones to bind straight and branched chain methyl ketones was determined. The concentration of straight chain methyl ketones bound by the milk protein powder was inversely proportional to the size of the ligand. Branched chain methyl ketones did not exhibit a trend in binding based on ligand size.
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Hansen, A.P. (1997). A Review of the Interactions between Milk Proteins and Dairy Flavor Compounds. In: Damodaran, S. (eds) Food Proteins and Lipids. Advances in Experimental Medicine and Biology, vol 415. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-1792-8_5
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DOI: https://doi.org/10.1007/978-1-4899-1792-8_5
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