Sensory active substances causing off-odour in liquid whey during storage

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F20%3A43920625" target="_blank" >RIV/60461373:22330/20:43920625 - isvavai.cz</a>

Result on the web

<a href="https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1324/1487" target="_blank" >https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1324/1487</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/1324" target="_blank" >10.5219/1324</a>

Result language

angličtina

Original language name

Sensory active substances causing off-odour in liquid whey during storage

Original language description

Liquid whey is a nutritious product with high water activity and neutral pH. Therefore, it is very susceptible to microbiological spoilage that results in undesirable off-odors. Additionally, minimally processed foods are the recent trend so setting an appropriate shelf life is essential. The commonly used microbiological methods are lengthy and time-demanding, so a quick and early identification of microbial degradation would be a significant benefit. Here we tested a solid-phase microextraction, gas chromatography with mass spectrometry coupled with olfactometry analysis (SPME-GC-MS/O) on samples of sweet unpasteurized liquid whey stored at 6 °C, 12 °C and 25 °C for a week. We compared the common methods – plate methods, measurement of pH, and dry matter determination with our proposed SPME-GC-MS/O. We have identified seven sensory active compounds while octanoic acid and a compound not reliably identified by the MS detector (with main m/z observed 133 (100), 151 (65), and 135 (26)) being the most prominent. Microbiological methods proved irreplaceable for proper setting of storage conditions (with the growth of coliforms being significant (p &lt;0.001) at 25 °C). However, SPME-GC-MS/O was able to identify volatile substances responsible for off-odors and can be used as a powerful tool to detect the cause of undesirable chemical and microbial changes in whey beverages.

Czech name

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Czech description

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Type

J_ost - Miscellaneous article in a specialist periodical

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/QK1710156" target="_blank" >QK1710156: New approaches and methods of analysis to ensure the quality, safety and health wholesomeness of cheeses, the optimization of their production and the streamline of hygiene and sanitation together with the lowering of environmental load by waste water.</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1337-0960

e-ISSN

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Volume of the periodical

14

Issue of the periodical within the volume

28. 9. 2020

Country of publishing house

SK - SLOVAKIA

Number of pages

6

Pages from-to

729-734

UT code for WoS article

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EID of the result in the Scopus database

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