Table 2 Difference in aroma compounds composition in different media
From: Production of aroma compounds from whey using Wickerhamomyces pijperi
Compound (ppm) | 12779 | 8095 | ||||||
|---|---|---|---|---|---|---|---|---|
Whey-g | Skim milk | YM | YPD | Whey-g | Skim milk | YM | YPD | |
Alcohols | ||||||||
Isobutanol | 15.17 | 33.80 | 17.04 | 27.53 | 14.79 | 25.97 | 15.86 | 13.34 |
Isoamyl alcohol | 7.53 | 39.61 | 98.31 | 235.70 | 17.07 | 28.10 | 70.17 | 242.14 |
2-PE | 0.00 | 0.00 | 27.81 | 28.49 | 0.00 | 0.00 | 14.73 | 30.60 |
Aldehyde | ||||||||
Acetaldehyde | 1.66 | 9.90 | 18.03 | 46.30 | 11.02 | 9.08 | 20.95 | 39.90 |
Acetate esters | ||||||||
Ethyl acetate | 305.73 | 7.18 | 102.18 | 234.76 | 69.05 | 3.52 | 28.43 | 291.34 |
Propyl acetate | 0.98 | 0.00 | 0.00 | 0.67 | 0.20 | 0.00 | 0.00 | 0.69 |
Isobutyl acetate | 1.25 | 0.07 | 0.10 | 0.00 | 0.08 | 0.00 | 0.00 | 0.00 |
Isoamyl acetate | 5.07 | 0.24 | 1.56 | 3.09 | 0.58 | 0.00 | 0.38 | 2.07 |
Ethyl esters | ||||||||
Ethyl propionate | 1.01 | 0.18 | 1.17 | 2.12 | 0.57 | 0.00 | 0.86 | 2.37 |
Ethyl butyrate | 0.57 | 0.56 | 1.08 | 0.80 | 0.55 | 0.27 | 1.00 | 3.25 |
Ethyl hexanoate | 0.04 | 0.35 | 0.05 | 0.12 | 0.08 | 0.32 | 0.15 | 0.24 |
Ethyl benzoate | 2.78 | 0.18 | 0.11 | 0.00 | 2.69 | 0.14 | 0.09 | 0.10 |