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

doi:10.5281/zenodo.5821744

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

Food Technology

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic

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 language	English
Title of host publication	Proceedings of the 16th Weurman Flavour Research Symposium
Publisher	Zenodo
Number of pages	4
DOIs	https://doi.org/10.5281/zenodo.5821744
Publication status	Published - 5 Jan 2022
Event	16th Weurman Flavour Symposium, on-live - on live Duration: 3 May 2021 → 7 May 2021 https://doi.org/10.5281/zenodo.5153546

Conference/symposium

Conference/symposium	16th Weurman Flavour Symposium, on-live
Period	3/05/21 → 7/05/21
Internet address	https://doi.org/10.5281/zenodo.5153546

Access to Document

10.5281/zenodo.5821744Licence: CC BY

https://edepot.wur.nl/577009Licence: CC BY

Cite this

@inproceedings{4360ac6556194e98ad18747720ac9b63,

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

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.",

author = "{de Jong}, C. and {van Kekem}, C. and M.L.O. Azario and F. Koudijs and Naem Babae and W.S.U. Roland",

year = "2022",

month = jan,

day = "5",

doi = "10.5281/zenodo.5821744",

language = "English",

booktitle = "Proceedings of the 16th Weurman Flavour Research Symposium",

publisher = "Zenodo",

address = "Switzerland",

note = "16th Weurman Flavour Symposium, on-live ; Conference date: 03-05-2021 Through 07-05-2021",

url = " https://doi.org/10.5281/zenodo.5153546",

}

de Jong, C, van Kekem, C, Azario, MLO, Koudijs, F, Babae, N & Roland, WSU 2022, Comparison and optimisation of headspace methods for the analyses of oxidation related off-flavour compounds in plant protein concentrates and infant formula. in Proceedings of the 16th Weurman Flavour Research Symposium. Zenodo, 16th Weurman Flavour Symposium, on-live, 3/05/21. https://doi.org/10.5281/zenodo.5821744

Comparison and optimisation of headspace methods for the analyses of oxidation related off-flavour compounds in plant protein concentrates and infant formula. / de Jong, C.; van Kekem, C.; Azario, M.L.O. et al.
Proceedings of the 16th Weurman Flavour Research Symposium. Zenodo, 2022.

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic

TY - GEN

T1 - Comparison and optimisation of headspace methods for the analyses of oxidation related off-flavour compounds in plant protein concentrates and infant formula

AU - de Jong, C.

AU - van Kekem, C.

AU - Azario, M.L.O.

AU - Koudijs, F.

AU - Babae, Naem

AU - Roland, W.S.U.

PY - 2022/1/5

Y1 - 2022/1/5

N2 - 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.

AB - 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.

U2 - 10.5281/zenodo.5821744

DO - 10.5281/zenodo.5821744

M3 - Conference paper

BT - Proceedings of the 16th Weurman Flavour Research Symposium

PB - Zenodo

T2 - 16th Weurman Flavour Symposium, on-live

Y2 - 3 May 2021 through 7 May 2021

ER -

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

Abstract

Conference/symposium

Access to Document

Fingerprint

Cite this