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Sensoric profile and chemical analysis of sweet and acid whey

Whey originates from cheese production and contains proteins with excellent nutritional and functional properties. The aim of this study was to determine sensory properties of sweet and acid whey and to establish the flavour and taste parameters which contribute the most to specific sensory profile of whey. Samples of sweet and acid whey were analysed for titrable acidity, pH value, protein and lactose content, dry matter and electrical conductivity. For purposes of sensory evaluation a panel of 8 analysts was trained. Sensory properties of whey samples were evaluated by the QDA (Quantitave Descriptive Analysis) method. Several flavour and taste parameters were associated with certain chemical compounds of whey by PCA method. All of the analysed acid whey samples had high titrable acidity and electrical conductivity. Dominant sensory properties of acid whey are sour and salty taste. Sour taste is related to the detected high titrable acidity, while salty taste is related to high content of mineral salts which is responsible for high electrical conductivity. Thereby slight differences among acid whey samples were observed. Regarding the sweet whey significant differences among samples were perceived. In such a manner no general correspondence was found between chemical composition and sensory properties.

sweet whey; acid whey; sensory analysis; chemical composition

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