Removal of odors from milk protein hydrolysates using continuous distillation column system

• Published in: Nihon Shokuhin Kagaku Kōgaku kaishi Vol. 51; no. 1
• Main Authors: Asano, Y. (Morinaga Milk Industry Co. Ltd., Zama, Kanagawa (Japan). Food Research and Development Lab.), Iiyama, Y, Kubota, T, Ochi, H, Mizota, T, Kokubo, S
• Format: Journal Article
• Language: Japanese
• Published: 01.01.2004
• Subjects: DISTILLING; GAS CHROMATOGRAPHY; HYDROLYZED PROTEINS; MASS SPECTROMETRY; MILK PROTEIN; VOLATILE COMPOUNDS
• ISSN: 1341-027X; 1881-6681
• DOI: 10.3136/nskkk.51.7

To remove the odors from four types of milk protein hydrolysates, a continuous distillation column system was used. The solutions of milk protein hydrolysates were distilled under a reduced pressure with steam injection and the removed odors were evaluated by gas chromatography (GC), gas chromatography-mass spectrometry (GC/MS) and gas chromatography - olfactometry (GC-O). Undesirable odors from four types of milk protein hydrolysates were efficiently removed under the appropriate conditions in the distillation column. In GC/MS analysis results, the removal efficiency of alkylbenzenes in the milk protein hydrolysates was more than 80%. In GC analysis results, especially dimethyl trisulfide and methional responsible for undesirable odors were removed at an efficiency of about 40% and 70% respectively. Characteristic odors of the milk protein hydrolysates were detected by a sniffing test method using GC.