Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 326172
Title A fast and simple method for quantitative determination of fat-derived medium and low-volatile compounds in cheese
Author(s) Alewijn, M.; Sliwinski, E.L.; Wouters, J.T.M.
Source International Dairy Journal 13 (2003)9. - ISSN 0958-6946 - p. 733 - 741.
DOI https://doi.org/10.1016/S0958-6946(03)00098-0
Department(s) Product Design and Quality Management Group
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2003
Keyword(s) solid-phase microextraction - simultaneous distillation-extraction - gas-chromatographic analysis - dynamic headspace analysis - flavor compounds - cheddar cheese - gc-ms - parmesan cheese - potent odorants - milk
Abstract Cheese flavour is a mixture of many (volatile) compounds, mostly formed during ripening. The current method was developed to qualify and quantify fat-derived compounds in cheese. Cheese samples were extracted with acetonitrile, which led to a concentrated solution of potential favour compounds, mainly derived from milk fat. The solution was virtually free from triglycerides, protein and salt from the cheese matrix. Therefore, such an extract could be analysed directly by gas chromatography/mass spectroscopy (GC/MS). In the samples of the three cheese varieties analysed, 61 different compounds were identified, including 23 fatty acids, 14 lactones, 9 esters, 5 ketones, 10 alcohols, and several miscellaneous compounds. Furthermore, most compounds could be quantified by determining their distribution coefficients and thus correcting for their loss during extraction. This method was shown to be suitable for both qualitative and quantitative analysis of medium and low-volatile compounds. (C) 2003 Elsevier Science Ltd. All rights reserved.
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