SPME/GC-MS characterization of volatile compounds of Iranian traditional dried Kashk

Abstract

The volatile aromatic components in cow's or sheep's milk Kashk samples collected from 11 regions of Iran were extracted by solid-phase microextraction and analyzed by GC/MS. Alkenes, aldehydes, free fatty acids, esters, terpenes, alcohols, sulfur compounds, and ketones were the most frequently used compounds in samples. Same volatile compounds were identified in sheep's and cows' milk Kashk, whereas the numbers of compounds were different. The results from principle component analysis (PCA), performed to distinguish flavor from different regions, showed that Kashk samples are divided into three groups, in which flavor of some regions in two groups is affected by ingredients.

Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments

“…Cluster analysis (CA) is a generic method for a wide range of exploratory multivariate techniques. It is used for classifying a data set in homogeneous groups and represented in dendrogram which provides a simple way of visualizing the hierarchical structure of the clustering and the level at which each cluster is formed [43]. In order to diagnose and characterize the correlation among samples of different treatments, the resulting dendrogram was used for showing the similarity of the properties of e-tongue.…”

Analyzing volatiles in brown rice vinegar by headspace solid-phase microextraction (SPME)–Arrow: Optimizing the extraction conditions and comparisons with conventional SPME

“…These headspace techniques are optimized in terms of several extraction parameters including fiber type, extraction temperature, extraction time, desorption time, salt content, pH, and the possible interactions between independent variables, which can significantly affect the extraction efficacy. [9][10][11][12][13][14][15][16] All experiments were performed in triplicate and the experimental conditions were optimized on the basis of normalized peak areas.…”

“…[7,9] Sample preparation for SPME is simple, which minimizes the introduction of errors during analysis, resulting in more accurate and reliable analytical results. [10] Analytes are absorbed on sorbent-coated small fibers in SPME. Recently, a novel technology that uses the SPME-Arrow device was introduced for the microextractions of larger volumes of sorbent material compared to those of traditional SPME fiber.…”

Preserved pumpkin as a scientific time capsule? Fungal and chemical analysis of pumpkin preserve from 1920

“…Much of the ester inventory is presumed to arise from esterification Aldehydes are recognized as impactful aroma components in foods, which may derive from Maillard reactions occurring during the heating of foods prior to sealing. Aldehydes may also arise from oxidation of unsaturated fatty acids via peroxidation, which can drive production of, for example, the increased alcohol and hydrocarbon inventories [28] also detected in these samples. In support of this explanation, peroxides were also detected in the aldehyde enriched preserves, but did not meet the established criteria for positive compound identification (described in Experimental Section).…”

“…Aliphatic hydrocarbons were also detected in nearly all samples, but were prevalent in apples, brandied fruit, dill pickles, and rhubarb, several of which also contained appreciable aldehydes. Alkanes constituted the majority of the aliphatics, which may also be explained in part by degradative reaction cascades originating with Maillard reactions [28]. Alcohols are also recognized as important aroma compounds in many food types, but are generally less abundant in food volatiles relative to, for example, aldehydes, esters, and terpenes.…”