Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds

Frank, Damian; Owen, Caroline M.; Patterson, John

doi:10.1016/s0023-6438(03)00144-0

Cited by 189 publications

(197 citation statements)

References 54 publications

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“…Various fibres were tested and finally Carboxen TM /polydimethylsiloxane 85 µm fibre was chosen as most suitable for the extraction of volatile aroma compounds as confirmed by many authors (PÉRÉS et al 2001;FRANK et al 2004).…”

Section: Resultsmentioning

confidence: 99%

“…Biacetyl was identified as very important to blue cheese, in which acetoine was also detected. As mentioned previously, in mould cheese methyl ketones are the most abundant aroma compounds, the major ones being heptan-2-one and nonan-2-one (CARBONELL et al 2002;QIAN et al 2002;FRANK et al 2004).…”

Section: Identification Of Aroma Compounds In Niva Cheesementioning

confidence: 93%

“…Many authors describe the analysis of flavour and off-flavour of some foods, e.g. fruit, vegetables, meat, drinks and dairy products (PÉRÉS et al 2001;FRANK et al 2004;MALLIA et al 2005).…”

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confidence: 99%

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Solid-phase microextraction for analysis of mould cheese aroma

Vítová¹,

Loupancová²,

Zemanová³

et al. 2006

Czech J. Food Sci.

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Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. The extraction conditions were very mild, which minimises thermal, mechanical, or chemical modification of the sample; the method is rapid, simple, and cheap. In total, 54 compounds were identified in Niva cheese using this method: 3 hydrocarbons, 5 aldehydes, 11 ketones, 18 alcohols, 3 esters, 10 fatty acids, and 4 sulphur compounds. These aroma compounds were quantified and subsequently the changes in the concentrations of them were studied throughout the ripening period. Most of the volatile compounds identified were present at all stages of the cheese ripening, their amounts changing significantly, however, in most cases the final concentration in the ripe cheeses was similar to the initial concentration in the unripe cheese.  

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Section: Resultsmentioning

confidence: 99%

Section: Identification Of Aroma Compounds In Niva Cheesementioning

confidence: 93%

See 1 more Smart Citation

Solid-phase microextraction for analysis of mould cheese aroma

Vítová¹,

Loupancová²,

Zemanová³

et al. 2006

Czech J. Food Sci.

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“…The determination of diacetyl and acetoin by standard methods typically involves the use of preconcentration by vacuum distillation, liquid-liquid extraction, solid phase extraction and more recently, purge and trap techniques (Frank et al, 2004). Recently, diacetyl in milk products has often been determined by a headspace technique coupled with gas chromatography, using flame-ionization or mass spectrometer detectors (Adahchour et al, 1999;Frank et al, 2004;Bartowsky and Henschke, 2004;Panseri et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Recently, diacetyl in milk products has often been determined by a headspace technique coupled with gas chromatography, using flame-ionization or mass spectrometer detectors (Adahchour et al, 1999;Frank et al, 2004;Bartowsky and Henschke, 2004;Panseri et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi)

Gökçe¹,

Akdoğan²,

Divriklib³

et al. 2014

Grasas y Aceites

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SUMMARY:Commercial Karinyagi (traditionally named karin) is made of cows' milk cream and is produced by filling butter in cleaned sheep's rumen. The effect of butter storage in sheep's rumen on the production of diacetyl and acetoin was investigated. These compounds were determined by GC-MS and they are the typical butter flavor commonly found in fermented dairy products. The modified method for the simultaneous extraction of diacetly and acetoin from butter samples was accurate and precise. The recoveries of diacetyl and acetoin were 94.7 and 110.8%, respectively, while the detection limits were 1.83 and 0.51 mg·L -1 , respectively. The proposed method was applied for the monitoring of aroma compounds in Karin butter samples during different time intervals. The concentration of acetoin remained stable through 0-50 days while the concentration of diacetyl increased to 33.0 µg·g -1 up to 40 days and remained constant through 40-50 days. KEYWORDS: Acetoin; Butter; Diacetyl; GC/MSRESUMEN: Determinación simultánea de diacetilo y acetoína en mantequilla tradicional turca (Karin) almacenada en el rumen de oveja. El Karinyagi comercial (nombre tradicional Karin) está hecho de crema de leche de vaca, y producido llenando con mantequilla el rumen limpio de ovejas. Se ha investigado el efecto del almacenamiento de la mantequilla en el rumen de ovejas sobre la formación de diacetilo y acetoína. Estos compuestos son el típico flavor a mantequilla que se detecta comúnmente en los productos lácteos fermentados y han sido determinados mediante GC-MS. El método modificado para la extracción simultánea de diacetilo y acetoína en mantequilla resultó ser exacto y preciso y las recuperaciones de 94,7 y 110,8 % respectivamente, mientras que los límites de detección fueron 1.83 y 0,51 mg·L, respectivamente. El método propuesto se aplicó al control de compuestos aromáticos en Karin y muestras de mantequilla, durante diferentes intervalos de tiempo. La concentración de acetoína se mantuvo estable entre 0-50 días mientras que la concentración de diacetilo aumentó a 33,0 mg·g -1 hasta 40 días y se mantuvo constante entre 40-50 días. PALABRAS CLAVE: Acetoína; Diacetil; GC/MS; MantequillaCitation/Cómo citar este artículo: Gokce R, Akdogan A, Divriklib U, Elci L. 2014. Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep's rumen (Karinyagi). Grasas Aceites 65 (1): e010. doi: http://dx

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