THE ROLES OF FAT AND PH ON THE DETECTION THRESHOLDS AND PARTITION COEFFICIENTS OF THREE COMPOUNDS: DIACETYL, δ‐DECALACTONE AND FURANEOL

Abstract

ABSTRACT The effect of fat and pH on the best estimate threshold (BET) of three prominent dairy product flavor compounds with varying physicochemical properties: diacetyl (2, 3‐butanedione), δ‐decalactone and furaneol (2,5‐dimethyl‐4‐hydroxy‐3[2H]‐furanone), in water, oil and oil‐in‐water model emulsions (at 10 and 20% fat at neutral and acidified pH 5.5) were investigated. The headspace‐matrix partition coefficients (KHS/matrix) of each compound in the different matrixes were established using gas chromatography–mass spectrometry. The particle size of the emulsions was controlled. Fat had the largest impact on the BET and partition coefficients of δ‐decalactone followed by diacetyl (P ≤ 0.05). Fat content did not affect the BET value of furaneol (P > 0.05) but some effects on partition coefficients were noted (P ≤ 0.05). BET values of the three compounds were unaffected by pH (P > 0.05), but differences in partition coefficients (P ≤ 0.05) were noted for diacetyl and furaneol.PRACTICAL APPLICATIONSThis manuscript provides a better understanding of sensory detection thresholds as a result of partitioning of three flavor compounds that are different in physico‐chemical properties and are prominent in dairy product flavor. The acquired knowledge on these compounds may assist product developers in adjusting levels of flavor compounds in reduced fat products to achieve products similar in flavor properties to full fat products, considering the effect of fat and pH of the products on the compounds. Understanding the partition coefficients and detection threshold of one of the compounds studied, diacetyl, may also provide insights in ongoing debates on diacetyl and its safety levels in dairy products.