Instrumental measurement of milk flavour and colour

Cadwallader, Keith R.

doi:10.1533/9781845699437.2.181

Cited by 5 publications

(6 citation statements)

References 109 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The extracted VOC are then transferred into the GC injector via the HS syringe [ 83 ]. The static HS extraction efficiency depends on the temperature, the time to reach equilibrium, the level of truffles inside the vial, and the volatility of the individual VOC [ 84 ]. This sampling technique is simple, green (no solvent or reagent used), and easily automated with a low risk of artifacts.…”

Section: Analytical Methods For the Determination Of Voc In Trufflmentioning

confidence: 99%

“…This sampling technique is simple, green (no solvent or reagent used), and easily automated with a low risk of artifacts. Moreover, volatile compounds in the HS are collected in a non-discriminant way, allowing thus, to determine a wide volatile profile of truffles [ 84 ]. However, static HS efficacy is limited to highly volatile compounds and shows a lower sensitivity due to the low concentration of the VOC collected.…”

Section: Analytical Methods For the Determination Of Voc In Trufflmentioning

confidence: 99%

See 1 more Smart Citation

An Overview on Truffle Aroma and Main Volatile Compounds

et al. 2020

View full text Add to dashboard Cite

Truffles are underground edible fungi that grow symbiotically with plant roots. They have been globally considered as one of the most expensive foods because of their rarity, unique aroma, and high nutritional value as antioxidant, anti-inflammatory, antiviral, hepatoprotective, anti-mutagenic, antituberculoid immunomodulatory, antitumor, antimicrobial, and aphrodisiac. The unique flavor and fragrance of truffles is one of the main reasons to get worldwide attraction as a food product. So, the aim of this review was to summarize the relevant literature with particular attention to the active aroma components as well as the various sample preparation and analytical techniques used to identify them. The major analytical methods used for the determination of volatile organic compounds (VOC) in truffles are gas chromatography (GC), proton-transfer-reaction mass spectrometry (PTR-MS), and electronic nose sensing (EN). In addition, factors influencing truffle aroma are also highlighted. For this reason, this review can be considered a good reference for research concerning aroma profiles of different species of truffles to deepen the knowledge about a complex odor of various truffles.

show abstract

Section: Analytical Methods For the Determination Of Voc In Trufflmentioning

confidence: 99%

Section: Analytical Methods For the Determination Of Voc In Trufflmentioning

confidence: 99%

An Overview on Truffle Aroma and Main Volatile Compounds

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The free fatty acids are also precursors of methyl ketones, alcohols, lactones, and esters, so they may play an important role in the global aroma development of cheese [ 48 ]. The identified 2-methyl propanal was previously described [ 55 ] as milk aromas. The other compounds, n -butanol and methoxy-phenyl-oxime were previously identified in cheese produced from pasteurization milk fermented with cultures mixed ( L. bulgaricus and Streptococcus thermophilus ) and with Dregea sinensis Hemsl.…”

Section: Discussionmentioning

confidence: 99%

The Impact of Different Factors on the Quality and Volatile Organic Compounds Profile in “Bryndza” Cheese

Štefániková

Ducková

Miškeje

et al. 2020

Foods

View full text Add to dashboard Cite

The aim of this study was to evaluate the influence of different factors on the basic physicochemical and microbiological parameters, as well as volatile organic compounds of traditionally (farm) and industrially produced “bryndza” cheese. The samples were obtained from eight producers in different areas of Slovakia during the ewe’s milk production season, from May to September. The physicochemical parameters set by the legislation were monitored by reference methods. The “bryndza” cheese microbiota was determined by using the plate cultivation method. There was analysis of volatile organic compounds carried out by electronic nose, as well as gas chromatography mass spectrometry. Seasonality and production technology (traditional and industrial ones) are the main factors that affect the standard quality of “bryndza" cheese. Lactic acid bacteria were dominated from bacterial microbiota, mostly presumptive lactococci, followed presumptive lactobacilli and enterococci. The numbers of coliform bacteria were higher in traditionally produced “bryndza” cheese than in industrially produced “bryndza” cheese. The presence of Dipodascus geotrichum was detected in all samples. There were key volatile organic compounds such as ethyl acetate, isoamyl acetate, 2-butanone, hexanoic acid, D-limonene, and 2,3-butanedione. The statistically significant differences were found among “bryndza” cheese samples and these differences were connected with the type of milk and dairies.

show abstract

“…As part of the sensory experience, protein provides a sense of taste in the mouth, viscosity and structure for milk and its products (Drake et al, 2014). A delicious taste sensation in the mouth can occur due to the colloid protein system and also fat clots (Cadwallader, 2010). In addition, protein can change the texture of food into a gel form, if so, it can reduce taste pleasure due to inhibition of mass transfer (Jaime et al, 1993;Carr et al, 1996;Wilson and Brown 1997).…”

Section: Protein Contentmentioning

confidence: 99%

Quality of Macronutrient of Cow's Milk with Addition of Soybean Oil and Phycocyanin Extract as Functional Food

Nefasa

Wulandari

Christwardana

et al. 2020

FST

View full text Add to dashboard Cite

The purpose of this study was to determine the further effect of soybean oil and phycocyanin extract against the quality of macronutrient (fat, protein, lactose) and also Solid Non-Fat (SNF) in cow’s milk. Two different substances, i.e., soybean oil and different amount of phycocyanin extract was added into the milk. The result showed the increase of protein content gradually from 3.49 ± 0.230 to 3.88 ± 0.010 when phycocyanin was added. The inverse with the decreased fat content from the control sample, but after the addition of phycocyanin extract, it was increased gradually 6.15 ± 0.210 to 6.35 ± 0.21. SNF has increased from 10.61 ± 0.014 to 10.87 ± 0.007, while the decreasing level of lactose has been shown from 5.74 ± 0.021 to 5.62 ± 0.028 due to addition of phycocyanin. In conclusion, the addition of phycocyanin extract can increase the protein and SNF content of milk. This phycocyanin extract also acts as an antioxidant agent so that it can reduce the oxidation process, which might be caused by the addition of soybean oil. Soybean oil might be used as a food additive to improve the fat content of milk but must be accompanied by an antioxidant agent to prevent the oxidation process.

show abstract

Instrumental measurement of milk flavour and colour

Cited by 5 publications

References 109 publications

An Overview on Truffle Aroma and Main Volatile Compounds

An Overview on Truffle Aroma and Main Volatile Compounds

The Impact of Different Factors on the Quality and Volatile Organic Compounds Profile in “Bryndza” Cheese

Quality of Macronutrient of Cow's Milk with Addition of Soybean Oil and Phycocyanin Extract as Functional Food

Contact Info

Product

Resources

About