The aroma-retention capacity of functional whey protein aggregates (WPA) was compared to that of native whey protein isolate (WPI) in aqueous solutions and in fat-free yogurts. The retention of aroma compounds, constituting a model strawberry aroma, was evaluated by calculating gas-matrix partition coefficients using headspace gas chromatography (HS-GC).

The retention capacity of WPA differed from the one of WPI for three out of seven aroma compounds detected in HS-GC. Incorporating WPA in fat-free yogurts tended to decrease the release of hydrophobic aroma compounds such as 2-nonanone or methyl-cinnamate. The magnitude of the differences between the partition coefficients of yogurts enriched in WPI or WPA was lower than in aqueous solutions, which is likely to be due to the higher complexity of the food matrix and potential interactions with other ingredients. Overall, the different aroma-retention capacities of native WPI and functional WPA are likely to lead to unbalanced aroma, especially in fat-free dairy products.

将功能性乳清蛋白聚集体（WPA）与天然乳清蛋白分离物（WPI）在水溶液和无脂酸奶中的保留香气能力进行了比较。通过使用顶空气相色谱法（HS-GC）计算气体基质分配系数，可以评估构成模型草莓香气的香气化合物的保留。

对于在HS-GC中检测到的七种芳香化合物中的三种，WPA的保留能力不同于WPI的保留能力。在无脂酸奶中加入WPA往往会减少疏水性香气化合物（如2-壬酮或肉桂酸甲酯）的释放。富含WPI或WPA的酸奶的分配系数之间的差异幅度低于水溶液，这可能是由于食品基质的复杂性更高以及与其他成分的潜在相互作用所致。总体而言，天然WPI和功能性WPA保留香气的能力不同可能会导致香气失衡，尤其是在无脂乳制品中。