PATTARIN LEKSRISOMPONG

Publications (2)3.25 Total impact

• Article: Bitter taste inhibiting agents for whey protein hydrolysate and whey protein hydrolysate beverages.

  Pattarin Leksrisompong, Patrick Gerard, Kannapon Lopetcharat, MaryAnne Drake
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  ABSTRACT: Whey protein hydrolysates (WPH) are known for bioactivity and functionality, but WPH also have a distinct bitter taste. Identification of effective bitter taste inhibiting agents for WPH would broaden the use of this ingredient. The objective of this study was to evaluate the effectiveness of 24 documented bitter taste inhibitors for WPH. Two spray-dried WPH with different levels of hydrolysis (DH) were evaluated with each potential inhibitor. Quinine hydrochloride (quinine) was presented as a control with each WPH. Percent bitter taste inhibition was reported relative to quinine bitterness. Effective bitter taste inhibitors were subsequently evaluated in WPH beverages with vanilla and chocolate flavoring followed by descriptive analysis. The compounds evaluated did not inhibit bitter taste of quinine and the 2 WPH in a similar manner (P < 0.05). Effective bitter taste inhibitors (P < 0.05) of both WPH were sucralose, fructose, sucrose, adenosine 5' monophosphate (5'AMP), adenosine 5'monophosphate disodium (5'AMP Na(2) ), sodium acetate, monosodium glutamate, and sodium gluconate. Sodium chloride inhibited bitter taste of WPH with high DH but not WPH with low DH. Amino acids (l-Lysine, l-arginine) inhibited bitter taste of quinine but not WPH. All effective inhibitors in rehydrated WPH were also effective in the beverage applications. Sweeteners (fructose, sucralose, and sucrose) enhanced vanilla and chocolate flavors in beverages. Most salts and a nucleotide, while effective for bitter taste inhibition, suppressed vanilla and chocolate flavors and potentiated other flavors (that is, sour aromatic), and basic tastes (salty, sour). PRACTICAL APPLICATIONS: The bitter taste of whey protein hydrolysates (WPH) limits their use as ingredients. This study identified effective bitter taste inhibitors of WPH with different peptide composition and provides insights for effective bitter inhibitors for product applications with WPH.
  Journal of Food Science 07/2012; 77(8):S282-7. · 1.66 Impact Factor
• Source

  Available from: ncsu.edu

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

  PATTARIN LEKSRISOMPONG, DAVID M. BARBANO, ALLEN E. FOEGEDING, PATRICK GERARD, MARYANNE DRAKE
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  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.
  Journal of Sensory Studies 05/2010; 25(3):347 - 370. · 1.60 Impact Factor