Gas Chromatography Olfactometry (GC/O) of Dairy Products

Friedrich, Jane E.; Acree, Terry E.

doi:10.1016/s0958-6946(98)80002-2

Cited by 147 publications

(94 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Decanal, as a fruity/orange-like odorant, has been detected in drinking water (Bao et al, 1997;Suffet et al, 2004). Undecanal and β-ionone have been reported as typical compounds in algal metabolism processes (Friedrich and Acree, 1998;Watson, 2004), while butyl butanoate was reported as an important flavor compound in fruit and wine industries (Welke et al, 2012;Pino and Febles, 2013). The presence of many algal metabolites should be associated with Taihu Lake, which is located in the upstream of the river.…”

Section: Odorant Identification By Combining the Data From Gc-o/ms Anmentioning

confidence: 99%

Identification of complex septic odorants in Huangpu River source water by combining the data from gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography using retention indices

Guo

Yang

Wen

et al. 2016

Science of The Total Environment

View full text Add to dashboard Cite

Identification of the trace odorants causing the septic odors in source waters with complex matrixes has long been a big challenge. The Huangpu (HP) River, an important source water for Shanghai, has long been suffering from septic and musty odors, although major odorants have not been identified. In this study, combining the data from gas chromatography-olfactometry with mass spectrometry (GC-O/MS) and comprehensive twodimensional gas chromatography with time-of-flight mass spectrometry (GC × GC-TOFMS) using retention indices (RIs) was used for the identification of odorants in HP source water. Olfactometry peaks detected in water extracts by GC-O/MS were combined with the chromatography peaks detected by GC × GC-TOFMS based on the RIs determined using the retention times (RTs) of alkanes C7-C30. A total of thirteen olfactometry peaks were obtained though GC-O/MS analysis, and potential odorants corresponding to each of the olfactometry peaks were screened based on the odor characteristics and match similarity using GC × GC-TOFMS. Finally, fourteen odorants (one odorant was detected in GC × GC-TOFMS without an olfactometry peak), including three septic odorants (bis(2-chloroisopropyl) ether, diethyl disulfide and dimethyl disulfide) and two musty ones (geosmin and 2-MIB), were confirmed by using authentic standards. The septic and musty odorants in six Contents lists available at ScienceDirectScience of the Total Environment j o u r n a l h o m e p a g e : w w w . e l s e v i e r . c o m / l o c a t e / s c i t o t e n v source water samples taken over a period of six months were quantified. Bis(2-chloroisopropyl) ether, with an odor activity value (OAV) of 1.84-3.2, was found to be a major septic odorant in HP source water, followed by diethyl disulfide (OAV 1.56-1.96) and dimethyl disulfide (OAV 0.37-2.42), while geosmin (OAV 4.37-11.44) was the major musty odorant, followed by 2-MIB (OAV 1.13-1.89). This is the first comprehensive study focusing on the identification of odorants in a complex source water. The integrated approach used in this study could be applied for the identification of odorants in other complex source waters suffering similar odor problems.

show abstract

Section: Odorant Identification By Combining the Data From Gc-o/ms Anmentioning

confidence: 99%

Identification of complex septic odorants in Huangpu River source water by combining the data from gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography using retention indices

Guo

Yang

Wen

et al. 2016

Science of The Total Environment

View full text Add to dashboard Cite

show abstract

“…lactis mainly results from the action of an ␣-keto acid decarboxylase, which produces aldehydes that are then oxidized or reduced to acids or alcohols. In contrast, the enzyme involved in the ␣-keto acid conversion to acids in L. helveticus and S. thermophilus is an ␣-keto acid dehydrogenase that produces acyl coenzymes A.Amino acid catabolism by the microflora is a major process for the formation of a large number of key aroma compounds in Swiss-type cheeses such as gruyere and emmental (7,14,17). However, the amino acid catabolic pathways in the different bacteria present in these cheeses are not well known.…”

mentioning

confidence: 99%

“…Amino acid catabolism by the microflora is a major process for the formation of a large number of key aroma compounds in Swiss-type cheeses such as gruyere and emmental (7,14,17). However, the amino acid catabolic pathways in the different bacteria present in these cheeses are not well known.…”

mentioning

confidence: 99%

Ability of Thermophilic Lactic Acid Bacteria To Produce Aroma Compounds from Amino Acids

Hélinck

Bars

Moreau³

et al. 2004

Appl Environ Microbiol

105

View full text Add to dashboard Cite

Although a large number of key odorants of Swiss-type cheese result from amino acid catabolism, the amino acid catabolic pathways in the bacteria present in these cheeses are not well known. In this study, we compared the in vitro abilities of Lactobacillus delbrueckii subsp. lactis, Lactobacillus helveticus, and Streptococcus thermophilus to produce aroma compounds from three amino acids, leucine, phenylalanine, and methionine, under mid-pH conditions of cheese ripening (pH 5.5), and we investigated the catabolic pathways used by these bacteria. In the three lactic acid bacterial species, amino acid catabolism was initiated by a transamination step, which requires the presence of an ␣-keto acid such as ␣-ketoglutarate (␣-KG) as the amino group acceptor, and produced ␣-keto acids. Only S. thermophilus exhibited glutamate dehydrogenase activity, which produces ␣-KG from glutamate, and consequently only S. thermophilus was capable of catabolizing amino acids in the reaction medium without ␣-KG addition. In the presence of ␣-KG, lactobacilli produced much more varied aroma compounds such as acids, aldehydes, and alcohols than S. thermophilus, which mainly produced ␣-keto acids and a small amount of hydroxy acids and acids. L. helveticus mainly produced acids from phenylalanine and leucine, while L. delbrueckii subsp. lactis produced larger amounts of alcohols and/or aldehydes. Formation of aldehydes, alcohols, and acids from ␣-keto acids by L. delbrueckii subsp. lactis mainly results from the action of an ␣-keto acid decarboxylase, which produces aldehydes that are then oxidized or reduced to acids or alcohols. In contrast, the enzyme involved in the ␣-keto acid conversion to acids in L. helveticus and S. thermophilus is an ␣-keto acid dehydrogenase that produces acyl coenzymes A.Amino acid catabolism by the microflora is a major process for the formation of a large number of key aroma compounds in Swiss-type cheeses such as gruyere and emmental (7,14,17). However, the amino acid catabolic pathways in the different bacteria present in these cheeses are not well known. This knowledge could lead to the development of cultures with optimized aromatic properties.Amino acid catabolism by Lactococcus lactis and mesophilic lactobacilli has been extensively studied recently (2,8,11,19,26; S. Gummalla and J. R. Broadbent, Abstract, J. Dairy Sci. 79(Suppl.

show abstract

“…The aroma descriptors reported by the evaluators for each of the individual compounds generally matched the descriptors reported in the literature [2,5,27]. A fairly neutral background was described for the recaptured single compounds and the overall milk profile captured from the unspiked UHT milk (Table 4).…”

Section: Release Of Recaptured Aroma Compounds and The Aroma Of The Omentioning

confidence: 66%

“…Analytical methods that have been used to study the aroma of dairy products are gas chromatography mass spectrometry (GC-MS) and gas chromatography olfactometry (GCO) [5][6][7][8]. To identify individual odour active gas chromatographic fractions, GCO is traditionally used: a human record of aroma perception -in real time -of the GC effluent at the olfactometer outlet.…”

Section: Introductionmentioning

confidence: 99%

Multi-channel open tubular traps for headspace sampling, gas chromatographic fraction collection and olfactory assessment of milk volatiles

Naude

Aardt

Rohwer

2009

Journal of Chromatography A

View full text Add to dashboard Cite

Gas Chromatography Olfactometry (GC/O) of Dairy Products

Cited by 147 publications

References 20 publications

Identification of complex septic odorants in Huangpu River source water by combining the data from gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography using retention indices

Identification of complex septic odorants in Huangpu River source water by combining the data from gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography using retention indices

Ability of Thermophilic Lactic Acid Bacteria To Produce Aroma Compounds from Amino Acids

Multi-channel open tubular traps for headspace sampling, gas chromatographic fraction collection and olfactory assessment of milk volatiles

Contact Info

Product

Resources

About