VANILLIN INTERACTION WITH MILK PROTEIN ISOLATES IN SWEETENED DRINKS

被引：29

作者：

MCNEILL, VL ^{[1
]}

SCHMIDT, KA ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI & TECHNOL,ATHENS,GA 30602

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 05期

关键词：

MILK; PROTEIN; VANILLIN; CASEINATE; FLAVOR;

D O I：

10.1111/j.1365-2621.1993.tb06133.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The impact of heat processing and emulsifier addition on the interaction of vanillin and sodium caseinate and whey protein isolate was examined in a model system. Free vanillin in the protein drink was evaluated by a sensory panel and HPLC. Sensory analysis indicated that emulsifier, heat x protein, and heat x emulsifier affected perception of vanillin flavor. Analysis of free vanillin by HPLC indicated only a significant protein effect, with sodium caseinate interacting more with vanillin than did whey protein isolate. No correlation was found between sensory and HPLC results.

引用

页码：1142 / &

共 25 条

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