Determination of flavor components in Sicilian goat cheese by automated HS-SPME-GC

Abstract

This investigation is based on the gas chromatographic analysis of the volatile fraction of Sicilian goat cheese. Volatile analytes were extracted through static headspace solid phase microextraction (HS-SPME) with the support of a modern automatic instrument designed specifically for this sampling procedure. Component identification was carried out by GC-MS and the employment of internal standard compounds. In the preliminary part of this research, different fibres and capillary columns were tested and their effectiveness compared in order to optimize solute extraction and separation. Furthermore, the HS-SPME sampling conditions were properly tuned in order to maximize solute absorption. Evaluations were also made on the SPME instrumentation and its capability to supply reproducible data. The optimized method was applied to the investigation of six goat cheese samples and their aroma profiles were evaluated, leading to the identification of 44 components.

Analysis of volatile compounds from a malting process using headspace solid-phase micro-extraction and GC–MS

“…This suggests the DVB/CAR/PDMS fiber to be more appropriate for flavor volatile analysis by the manufacturer because of their intermediary polarity. It was also proven to be the most efficient in trapping a range of volatile compounds with different polarities (Ceva-Antunes, Bizzo, Silva, Carvalho, & Antunes, 2006) and the most useful in covering the wide range of physical-chemical properties of flavor volatiles (Mondello et al, 2005). As shown in Fig.…”

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

“…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).…”

“…For example, only four fatty acids were needed to characterize Swiss cheese (Ampuero & Bosset, 2003), and the fatty acid profile of yoghurt was used to identify the animal that produced the milk (Erkaya & Ş engül, 2011). In other studies, fatty acids were used: a) to discriminate between goat and dairy cheese with identification of hexanoic acid as the compound that was characteristic of the distinctive smell and taste of goat cheese (Mondello et al, 2005;Serhan, Linder, Hosri, & Fanni, 2010); b) to determine that fatty acids from four to eight carbon atoms plus acetic acid were the dominant aroma in non-fat cheese (Cais-Sokoli nska & Majcher, 2010); c) as part of a library of compounds to fingerprint the volatile aroma molecules of grapes (Forde et al, 2011), blackberries (Meret, Brat, Mertz, Lebrun, & Günata, 2011), apples (Abrodo et al, 2010), guava (Osorio, Forero, & Carriazo, 2011) or citrus (Cevallos-Cevallos, Garcìa-Torres, Etxeberria, & Reyes-DeCorcuera, 2010; Lin, Roan, Lee, & Chen, 2010). d) to detect adulterated cheeses (Majcher, qawrowski, & Jele n, 2010); and e) to identify how ground cover (i.e.…”

Analysis of flavor volatiles of glutinous rice during cooking by combined gas chromatography–mass spectrometry with modified headspace solid-phase microextraction method

“…This kind of fiber has proven to be the most efficient in trapping volatile compounds with different polarities and the most useful in covering the wide range of the physical-chemical properties of flavor volatiles (Ceva-Antunes et al, 2006;Mondello et al, 2005;Chin et al, 2007). As described previously (Zeng et al, 2007), using SPME, a sampling apparatus for collecting the flavor volatiles of rice during cooking was designed.…”