Abstract
Whey protein concentrate (WPC) represents a potentially substantial source of nutritious, flinctional protein ingredient for many traditional and novel food products. Characterisation of WPC’s volatile profile plays an important role in the manipulation of its flavour perception for various applications. The combination of solid-phase microextraction (SPME) as a headspace sampling technique and gas chromatography/mass spectrometry for compound separation/identification have proven to be convenient and sensitive. An optimisation exercise of the headspace SME (HS-SPME) technique with WPC solutions is described: the effects of SPME fibre polarity, sampling time, temperature and equilibration period have been investigated.
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