HS-SPME gas chromatographic characterization of volatile compounds in milk tainted with off-flavour

Characterization of volatile compounds in ultra-high-pressure homogenized milk

“…Thirty-three volatile compounds which included ketones, aldehydes, sulfur compounds, fatty acids, terpenes (Table 3) and hydrocarbons were identified in the headspace of milk samples by GC-MS. As in the results of other authors (Mounchili et al, 2005;Solano-Lo´pez, Ji, & Alvarez, 2006;Valero, Villamiel, Miralles, Sanz, & Martı´nez-Castro, 2001), methyl ketones and hydrocarbons were the main groups of volatile compounds found in the milk samples. Ketones have different origins: acetone and 2-butanone are thought to be derived from cow feed (Gordon & Morgan, 1973) and they have been detected in raw milk (Sen˜orans, Tabera, Herraiz, & Reglero, 1996).…”

Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography–tandem mass spectrometry

“…By comparison with other conventional procedures, SPME presents advantages due to its simplicity, rapidity and non-requirement for solvent. Since its introduction in 1990 [26], it has been largely used for flavor analysis in food matrix [27][28][29][30]. However an accurate quantification of analytes by this approach requires the use of isotopically labelled internal standard technique, so-called stable isotope dilution assay (SIDA) to correct the matrix effect and the recovery of the analyte on the final result.…”

Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds

“…3e, S2). Hydrogen sulphide and methanethiol, in particular, previously identified as possible dairy off-flavours (Mounchili et al, 2005), are known to be important especially for the cooked flavour of high-pasteurised and UHT milk (de Wit & Nieuwenhuijse, 2008;McGorrin, 2011), the milk used in this study. L. delbrueckii subsp.…”