Comparison and optimisation of headspace methods for the analyses of oxidation related off-flavour compounds in plant protein concentrates and infant formula

C. de Jong*, C. van Kekem, M.L.O. Azario, F. Koudijs, Naem Babae, W.S.U. Roland

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingConference paperAcademic

Abstract

The aim of this study was to develop an effective and fast method for key-marker compound analysis of available oxidation related off-flavours, both in dry protein powder and in protein powder dispersed in water. Four different headspace techniques (static headspace (HS), dynamic headspace (DHS-ITEX), and solid phase microextractions (HS-SPME, HS-Arrow)) were compared under different extraction conditions. HS-Arrow in combination with true capillary cold trapping showed to be most sensitive and an efficient extraction technique for a wide range of oxidation related HRGC-MS analyses. Although HS-Arrow in combination with GC-MS is a relative fast technique for the analyses of the key aroma compounds of plant protein related products and infant formula, still some key aroma compounds could not be detected. Especially 2,4,7-decatrienal, an important key compound to detect “fishy” off-flavours in products with added DHA like infant formula, is missed by these four headspace techniques.
Original languageEnglish
Title of host publicationProceedings of the 16th Weurman Flavour Research Symposium
PublisherZenodo
Number of pages4
DOIs
Publication statusPublished - 5 Jan 2022
Event16th Weurman Flavour Symposium, on-live - on live
Duration: 3 May 20217 May 2021
https://doi.org/10.5281/zenodo.5153546

Conference

Conference16th Weurman Flavour Symposium, on-live
Period3/05/217/05/21
Internet address

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