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Headspace volatile compounds of whey protein concentrate (WPC) subjected to accelerated browning were isolated, separated and identified by the combination of dynamic headspace analyzer (DHA), gas chromatography (GC) and mass spectrometer (MSD). Sixty seven compounds were isolated and thirty three compounds were identified. Maillard type volatile compounds identified were 2-propyl furan, 2-pentyl furan, 2-furan-methanol, methyl pyrazine and 2,6-dimethyl pyrazine. The important lipid oxidation products from WPC were thought to be three aldehydes of hexanal, heptanal and nonanal, and two alcohols of 1-pentanol and 1-octen-3-ol, and some ketones. The combination of DHA, GC and MS made it possible to analyze headspace volatile compounds in WPC subjected to accelerated storage conditions.
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