Volatile Constituents of Whey Powder Subjected to Accelerated Browning

Abstract

The volatile constituents of whey powder subjected to accelerated browning were isolated and identified. Fifty-five compounds were identified by gas-liquid chromatography and mass spectrometry. Of these, the following have not been reported in milk-related systems: benzofuran, furfuryl propionate, 5-methyl-2-furfuryl alcohol, furfuryl butyrate, 1-(2'-furyl)-propane-1,2-dione, 2-furyl hydroxymethyl ketone, 2-methyl-5-furfuryl 2"-furfuryl ether, 5-(5"methyl-2"-furfuryl)-2-furMdehyle, 5-methyl-2-formylpyrrole, ~-ethyl-2-formylpyrrole, 4-methyl-3-butenoie aeid-7-1aetone, and hexane-2,5-dione. Flavor and potency of 5-(2"-furfuryl)-2-furaldehyde and of 5-(5'methyl-2P-furfuryl) -2-furaldehyde suggests that not only lipids but also carbohydrates must be considered as possible precursors of the oxidized flavor in dairy products.