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J Dairy Sci

Title:		Volatile aroma composition of distillates produced from fermented sweet and acid whey
Author(s):		Risner D; Tomasino E; Hughes P; Meunier-Goddik L;
Address:		"Department of Food Science & Technology, Oregon State University, Corvallis 97331. Department of Food Science & Technology, Oregon State University, Corvallis 97331. Electronic address: elizabeth.tomasino@oregonstate.edu. Department of Food Science & Technology, Oregon State University, Corvallis 97331. Electronic address: Paul.hughes@oregonstate.edu"
Journal Title:		J Dairy Sci
Year:		2019
Volume:		20181101
Issue:		1
Page Number:		202 - 210
DOI:		10.3168/jds.2018-14737
ISSN/ISBN:		1525-3198 (Electronic) 0022-0302 (Linking)
Abstract:		"Lactose within whey can be fermented and distilled to produce a potable distilled spirit. The aim of this study was to determine if acid and sweet whey types can be fermented and distilled using similar processes and to investigate differences in volatile aroma compounds for the 2 distillates. Fermentation and distillation of the 2 whey types progressed in a similar manner, using Kluyveromyces marxianus for the initial fermentation and a glass still fitted with a Vigreux column for the subsequent distillation. Ethanol content of the wash (fermented whey) varied considerably following each fermentation and ranged from 1.2 and 2.0% (wt/wt) with no clear trend between acid and sweet whey samples. Volatile aroma compounds were extracted using headspace solid-phase microextraction and identified via gas chromatography-mass spectrometry. Acid and sweet whey distillates contained unique volatile aromatic compounds, and significant differences in compound peak areas were observed. These differences may have an effect upon the organoleptic qualities of spirits produced from whey; therefore, whey source may be an important factor when fermenting and distilling whey"
Keywords:		Distillation/*methods Ethanol/analysis *Fermentation Gas Chromatography-Mass Spectrometry/methods Kluyveromyces/metabolism Lactose/metabolism Odorants/*analysis Solid Phase Microextraction/methods Taste Volatile Organic Compounds/*analysis Whey/*chemistry;
Notes:		"MedlineRisner, Derrick Tomasino, Elizabeth Hughes, Paul Meunier-Goddik, Lisbeth eng 2018/11/06 J Dairy Sci. 2019 Jan; 102(1):202-210. doi: 10.3168/jds.2018-14737. Epub 2018 Nov 1"