Solvent Type Affects the Number, Distribution, and Relative Quantities of Volatile Compounds Found in Sweet Whey Powder

• Published in: Journal of dairy science Vol. 90; no. 2; pp. 523 - 531
• Main Authors: Prososki, R.A., Etzel, M.R., Rankin, S.A.
• Format: Journal Article
• Language: English
• Published: Savoy, IL Elsevier Inc 01.02.2007; American Dairy Science Association; Am Dairy Sci Assoc
• Subjects: Animal productions; Animals; Biological and medical sciences; Chemical Phenomena; Chemistry, Physical; diethyl ether; Ether; extraction; flavor compounds; food analysis; food composition; Food industries; Food Preservation; Fundamental and applied biological sciences. Psychology; Gas Chromatography-Mass Spectrometry; methyl formate; Methylene Chloride; Milk - chemistry; Milk and cheese industries. Ice creams; pentane; Pentanes; polar compounds; solvent; Solvents; sweet whey powder; Taste; Terrestrial animal productions; Vertebrates; volatile; volatile compounds; Volatilization; whey powder; solvent; volatile; sweet whey powder; Volatile compound; Number; Distribution; Dairy industry; Dairy product; Quantity; Whey; Powder
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.S0022-0302(07)71535-7

This study compares the performance of diethyl ether, methylene chloride, methyl formate, and pentane in the analysis of volatile flavor components in sweet whey powder. Extracts were prepared from sweet whey powder using each solvent. Volatile components were isolated by solvent extraction followed by solvent-assisted flavor evaporation. Gas chromatography-mass spectroscopy, coelution with known standards, and retention indices were used to identify the volatile compounds. Sixty total compounds were either positively or tentatively identified across all 4 solvents, but the number, distribution between the molecular classes, and relative quantities detected depended on solvent type. The highest number, widest distribution, and greatest relative quantities were found using methylene chloride and methyl formate, whereas diethyl ether and especially pentane were noticeably less effective. Results are characterized using molecular-based characteristics of solvents and solutes including dipole moment, dielectric constant, Log P (octanol-water partition coefficient), polarizability, water solubility, and Lewis acidity/basicity. Polarity and acidity/basicity were the primary factors that determined solvent performance. This work establishes a molecular-level basis for the selection of solvents in the analysis of sweet whey powder flavors.