Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS

Li, Ning; Zheng, Fang; Chen, Haitao; Liu, Si-Yuan; Li, Zhuoshi; Song, Zhen-Yang; Sun, Baoguo

doi:10.1016/j.foodchem.2011.03.115

Cited by 81 publications

(54 citation statements)

References 19 publications

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“…Besides butanoic acid ethyl ester, some other flavor compounds such as acetic acid butyl ester, decanoic acid ethyl ester, and δ-nonalactone were also found in the sample. Low RC values were detected for decanoic acid ethyl ester after 1 d of storage, which has been reported previously by Ning et al (2011).…”

Section: Separation Of Esterssupporting

confidence: 86%

“…Volatile compounds from the fermented milk were isolated using the headspace SPME technique (Ning et al, 2011). All extractions were performed using 50/30 µm divinylbenzene/carboxen/polydimethylsiloxane fibers.…”

Section: Isolation Of Volatile Compoundsmentioning

confidence: 99%

“…The SPME methods coupled with GC-MS can provide high sensitivity with a small sample volume; therefore, it can be used to analyze the flavor profile of a wide variety of substances. Most recently, this technique has been used to study the volatile profiles of fermented camel milk (Ning et al, 2011), grapes and wine (Panighel and Flamini, 2014), and dry fermented sausage (Corral et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry

Tong¹,

Wang²,

Jin

et al. 2017

Journal of Dairy Science

107

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Lactic acid bacteria (LAB) are industrially important bacteria that are widely used in the fermented food industry, especially in the manufacture of yogurt. Characteristic flavors are produced by LAB during fermentation and storage that affect the quality and acceptability of fermented milk products. In this study, the volatile compounds in milk fermented by Streptococcus thermophilus IMAU80842 alone, Lactobacillus delbrueckii ssp. bulgaricus IMAU20401 alone, or both species together were identified using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry. A total of 53, 43, and 32 volatile compounds were identified in milk fermented by S. thermophilus alone, L. delbrueckii ssp. bulgaricus alone, or both species together, respectively. The presence of some important flavor compounds was confirmed: acetic acid, acetaldehyde, acetoin, 2,3-butanedione, ethanol, and 1-heptanol. Our results demonstrate that the composition of the volatile compounds in fermented milk depends on the species of LAB used and whether they are used alone or in combination. This is important for the selection of appropriate starter cultures for the production of different types of fermented milk product with particular flavors.

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Section: Separation Of Esterssupporting

confidence: 86%

Section: Isolation Of Volatile Compoundsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry

Tong¹,

Wang²,

Jin

et al. 2017

Journal of Dairy Science

107

View full text Add to dashboard Cite

show abstract

“…Both allow to obtain compounds of relatively high boiling point, but with RPDE evaporation is reached with lower temperatures, avoiding possible artefact formation [72]. SDE and RPDE show the advantage of being able to extract high quantities of target compounds since the volatile fractions generally have high solubility in organic solvents [73,74]. Moreover, Ferhat et al [75] developed a microwave energy-mediated extraction method.…”

Section: Volatilesmentioning

confidence: 99%

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Barriuso

Astiasarán

Ansorena

2012

Eur Food Res Technol

276

220

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Lipid oxidation analysis in food samples is a relevant topic since compounds generated in the process are related to undesirable sensory and biological effects. As the process is complex and depends on the type of lipid substrate, oxidation agents and environmental factors, proper measurement of lipid oxidation remains a challenging task. A great variety of methodologies have been developed and implemented so far, both for determining primary oxidation products and secondary oxidation products. Most common methods and classical procedures are described, including peroxide value, TBARS analysis and chromatography. Some other methodologies such as chemiluminescence, fluorescence emission, Raman spectroscopy, infrared spectroscopy or magnetic resonance, provide interesting and promising results, so attention must be paid to these alternative techniques in the area of food lipid oxidation analysis.

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“…Capillary GC has provided a significant improvement in methodology to investigate volatile decomposition products in oxidized vegetable oils. Determination of volatile components in a mixture is a process widely used in many disciplines, such as environmental, food, forensic, oil, pharmaceutical, and polymer analysis [9][10][11][12][13][14][15][16][17][18][19][20][21][22][23]. Synder et al [9] compared techniques for volatile analyses of soybean oil (SBO) including direct injection, static headspace and dynamic headspace.…”

Section: Introductionmentioning

confidence: 99%

Potential Applications of HS-SPME/GC in Oxidized Vegetable Oils

Tiryaki¹

2012

JFSE

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Headspace solid phase microextraction chromatography (HS-SPME/GC) was evaluated as a tool in determining the rate of oxidation in oxidized soybean oil samples by measuring the production of hexanal as a secondary major volatile breakdown product of linoleic acid. Samples of the headspace taken from sealed 20 mL vials, incubated 30 min at 50 °C followed by 5 min adsorption, were injected into a gas chromatograph with 2 min thermal desorption. In applying SPME, different analytical conditions were evaluated. The linearity of response of the volatiles for the HS-SPME/GC procedure using a carboxen-polydimethylsiloxane fiber was determined from 3 g of mineral oil spiked with a hexanal standard solution at different levels. Using the optimized extraction conditions, an R value close to unity (R = 0.999) was found, and the repeatability (n = 11) was 6.31%. The results indicated that hexanal is linearly related to peroxide value (PV) only intermediate PV ranges (10-18 meq/kg). The study also showed that HS-SPME/GC procedure was a simple and reproducible method for the analysis of hexanal in the HS of commercial soybean oil samples, and is useful as a quality control and research tool for the evaluation of flavor quality and shelf life of vegetable oils.

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Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS

Cited by 81 publications

References 19 publications

Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry

Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Potential Applications of HS-SPME/GC in Oxidized Vegetable Oils

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