Cryo-trapping/SPME/GC analysis of cheese aroma

Jaillais, B

doi:10.1016/s0039-9140(98)00091-5

Cited by 40 publications

(27 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Methyl ketones can be produced microbially in some cheeses Wolf et al, 2010). The methyl ketone 2-nonanone is a common product of both cheese and whey protein that was identified using SPME (Gioacchini et al, 2010;Jaillais, Bertrand, & Auger, 1999;Mondello et al, 2005;Quach, Chen, & Stevenson, 1998). Other SPME analyses of cheese aromas have identified 2-undecanone as contributing to cheese's floral smell (Jaillais et al, 1999;Vítová et al, 2011).…”

Section: Ketones and Aldehydesmentioning

confidence: 99%

“…The methyl ketone 2-nonanone is a common product of both cheese and whey protein that was identified using SPME (Gioacchini et al, 2010;Jaillais, Bertrand, & Auger, 1999;Mondello et al, 2005;Quach, Chen, & Stevenson, 1998). Other SPME analyses of cheese aromas have identified 2-undecanone as contributing to cheese's floral smell (Jaillais et al, 1999;Vítová et al, 2011). In fruit, methyl ketones were identified through SPME analyses as contributing to the pleasing taste of tomatoes (Feudo et al, 2011;Ortiz-Serrano & Gil, 2010).…”

Section: Ketones and Aldehydesmentioning

confidence: 99%

“…Ethanol has been used as a marker compound in monitoring the fermentation of yoghurts and soft cheeses using SPME technology (Erkaya & Ş engül, 2011;Soukoulis et al, 2010). Other types of alcohol were usually dependent on the bacteria used to ripen the cheese (Bergamini et al, 2010;Jaillais et al, 1999;Wolf et al, 2010). More complex alcohols were from enzymatic transformations of fatty acids and amino acids.…”

Section: Alcoholsmentioning

confidence: 99%

See 2 more Smart Citations

Recent analyses using solid phase microextraction in industries related to food made into or from liquids

Heaven

Nash

2012

Food Control

View full text Add to dashboard Cite

Section: Ketones and Aldehydesmentioning

confidence: 99%

Section: Ketones and Aldehydesmentioning

confidence: 99%

Section: Alcoholsmentioning

confidence: 99%

See 1 more Smart Citation

Recent analyses using solid phase microextraction in industries related to food made into or from liquids

Heaven

Nash

2012

Food Control

View full text Add to dashboard Cite

“…8 The technique excludes water from the extract, avoiding the analysis problems associated with water when headspace and aqueous samples are extracted by other means. 9,10 This is advantageous for the analysis of environmental samples and microbial cultures, where abundant quantities of water vapour may be present in headspace gases. The SPME technique relies upon the equilibration of analytes between the liquid, and or the headspace gas and the stationary phase coating of the fibre.…”

Section: Introductionmentioning

confidence: 99%

Speciation of volatile antimony compounds in culture headspace gases of Cryptococcus humicolus using solid phase microextraction and gas chromatography–mass spectrometry

Smith

Maher

Craig

et al. 2002

Applied Organom Chemis

View full text Add to dashboard Cite

Direct analysis of the volatile antimony compounds stibine (SbH 3 ), monomethylantimony, dimethylantimony (Me 2 Sb) and trimethylantimony (Me 3 Sb) using solid phase microextraction (SPME) with polydimethylsiloxane fibres and gas chromatography±mass spectrometry (GC±MS) is described. The best analyte to background signal ratio was achieved using a 20 min extraction time. Antimony species were separated using a 3% phenylmethylsilicone capillary column operated at a column pressure of 70 kPa, a flow rate of 1.4 ml min À1 and temperature ramping from 30 to 36°C at 0.1°C min À1 . Cryogenic focusing of desorbed species was required to achieve resolution of antimony species. The optimized SPME±GC±MS method was applied to the analysis of headspace gases from cultures of Cryptococcus humicolus incubated with inorganic antimony(III) and (V) substrates. The headspace gases from biphasic (aerobic±anaerobic) biomass-concentrated culture incubations revealed the presence of SbH 3 , Me 2 Sb and Me 3 Sb. Stibine was the major antimony species detected in cultures amended with inorganic antimony(V). Me 3 Sb was the sole volatile antimony species detected when cultures were amended with antimony(III).

show abstract

“…The method saves on preparation time and is economical. It has been used routinely in combination with GC and GC-MS and, among other applications, has been used to measure the volatile flavor profiles of foods and beverages, although there have been few reports of application of SPME in the study and characterization of volatile compounds in cheese [17,18].…”

Section: Introductionmentioning

confidence: 99%

Method optimization for analysis of the volatile fraction of ewe cheese by solid-phase microextraction

et al. 2001

View full text Add to dashboard Cite

Key WardsGas ch romatog ra phy SPME-GC Volatile compounds Ewe cheese SummarySolid-phase microextraction (SPME) is a simple, fast, economic and solvent-free sample preparation technique that has, among other applications, been used to measure the volatile flavor profiles of foods and beverages.The objective of our studywas to optimize the application of SPME-GC for analysis of volatile compounds in ewe cheeses. The volatile compounds in cheese were extracted by immersing the fiber coating in the sample headspace. The effects of fiber coating, exposure time, and sample and headspace volumes were investigated. The optimized methodology was suitable for studying the profiles of volatile compounds in ewe cheese during ripening. The advantages and limitations of SPME in the analysis of volatile compounds in cheese are discussed.

show abstract

Cryo-trapping/SPME/GC analysis of cheese aroma

Cited by 40 publications

References 14 publications

Recent analyses using solid phase microextraction in industries related to food made into or from liquids

Recent analyses using solid phase microextraction in industries related to food made into or from liquids

Speciation of volatile antimony compounds in culture headspace gases of Cryptococcus humicolus using solid phase microextraction and gas chromatography–mass spectrometry

Method optimization for analysis of the volatile fraction of ewe cheese by solid-phase microextraction

Contact Info

Product

Resources

About