Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 326313
Title Effect of whey protein on the In Vivo Release of Aldehydes.
Author(s) Weel, K.G.C.; Boelrijk, A.E.M.; Burger, J.J.; Claassen, N.E.; Gruppen, H.; Voragen, A.G.J.
Source Journal of Agricultural and Food Chemistry (2003). - ISSN 0021-8561 - p. 4746 - 4752.
DOI https://doi.org/10.1021/jf034188s
Department(s) Food Chemistry
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2003
Keyword(s) bovine beta-lactoglobulin - 20 aroma compounds - flavor compounds - mass-spectrometry - binding - perception - saliva - chromatography - ionone - esters
Abstract Retention of aldehydes by whey proteins in solutions buffered at a range of pH values was studied under static and dynamic headspace conditions and in vivo in exhaled air. Static headspace measurements showed a clear increase in retention in the presence of whey proteins for aldehydes with longer carbon chains and for buff er solutions with higher pH values. For in vivo aldehyde release measurements, these effects were much less pronounced. The presence of saliva or the binding of aldehydes to the surface of the oral cavity was not responsible for this effect. This difference can be explained by the highly dynamic conditions of in vivo aroma release of liquid products, due to the relatively large flow of air during exhalation. After swallowing, a thin film of aldehyde solution remains in the pharynx; subsequent exhalation will release both the free aldehydes present in this film and those reversibly bound to the whey protein.
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