Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts

Hanna Lesme (1, 2) , Clémence Alleaume (1, 2) , Said Bouhallab (3) , Marie-Hélène Famelart (3) , Cécile Marzin (1, 2) , Lizeth Lopez-Torres (4) , Carole Prost (1, 2) , Cécile Rannou (1, 2)

1 ONIRIS - École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique
2 GEPEA - Laboratoire de génie des procédés - environnement - agroalimentaire
3 STLO - Science et Technologie du Lait et de l'Oeuf
4 Mane et fils

The aroma-retention capacity of functional whey protein aggregates (WPA) was compared to that of native whey protein isolate (WPI) in aqueous solutions and in fat-free yogurts. The retention of aroma compounds, constituting a model strawberry aroma, was evaluated by calculating gas-matrix partition coefficients using head-space gas chromatography (HS-GC). The retention capacity of WPA differed from the one of WPI for three out of seven aroma compounds detected in HS-GC. Incorporating WPA in fat-free yogurts tended to decrease the release of hydrophobic aroma compounds such as 2-nonanone or methyl-cinnamate. The magnitude of the differences between the partition coefficients of yogurts enriched in WPI or WPA was lower than in aqueous solutions, which is likely to be due to the higher complexity of the food matrix and potential interactions with other ingredients. Overall, the different aroma-retention capacities of native WPI and functional WPA are likely to lead to unbalanced aroma, especially in fat-free dairy products.

Mots clés: partition coefficient; aroma release; whey protein isolate; yogurt

Domaines: Ingénierie des aliments

Hanna Lesme, Clémence Alleaume, Said Bouhallab, Marie-Hélène Famelart, Cécile Marzin, et al.. Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts. Food Research International, 2020, 136, pp.109491. ⟨10.1016/j.foodres.2020.109491⟩. ⟨hal-02976249⟩