An accurate quantitative method for the analysis of terpenes in milk fat by headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry

Abilleira, Eunate; Renobales, Mertxe de; Nájera, Ana Isabel; Virto, Mailo; Gordoa, Juan Carlos Ruiz de; Pérez-Elortondo, Francisco José; Albisu, M.; Barrón, Luis Javier R.

doi:10.1016/j.foodchem.2009.11.050

Cited by 29 publications

(26 citation statements)

References 37 publications

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“…However, some complex matrices like milk adversely affect DI-SPME performance in such circumstances (Abilleira et al, 2010;Lubbers & Butler, 2010;Ochiai et al, 2005). Fouling the SPME fiber in DI-SPME reduces reproducibility of results due to large molecular weight compounds within the matrix either attaching to the fiber or hindering smaller compounds reaching the fiber.…”

Section: Why Is Spme Needed?mentioning

confidence: 99%

“…SPME analyses of terpenoids were used to classify the regions or diet of the animal (Abilleira et al, 2010;CaisSokoli nska & Majcher, 2010;Erkaya & Ş engül, 2011;Fernández-García, Imhof, Schlichtherle-Cerny, Bosset, & Nuñez, 2008;Majcher et al, 2010). For example, SPME analyses of sheep milk and associated dairy products found terpenoids could be used as biomarkers to understand sheep diet when milk was investigated but not cheese (Poulopoulou et al, 2011).…”

Section: Terpenoidsmentioning

confidence: 99%

“…However, terpenes were highlighted as being difficult to analyze in milk using SPME due to matrix effects of the milk fat resulting in different terpene classes having different vapor pressures (i.e. in milk the partition coefficient was up to 100 fold greater for monoterpenes versus sesquiterpenes) (Abilleira et al, 2010).…”

Section: Terpenoidsmentioning

confidence: 99%

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Recent analyses using solid phase microextraction in industries related to food made into or from liquids

Heaven

Nash

2012

Food Control

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Section: Why Is Spme Needed?mentioning

confidence: 99%

Section: Terpenoidsmentioning

confidence: 99%

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Recent analyses using solid phase microextraction in industries related to food made into or from liquids

Heaven

Nash

2012

Food Control

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“…All of the components were found higher in cheeses made from raw milk than in cheeses made from pasteurized milk. Hydrocarbons and terpenes are a group of lipophilic aliphatic compounds, originated from the secondary metabolism of plants (Foda et al 2008;Abilleira et al 2010). Negi (2012) reported that herbs are contained many phytochemicals (steroids, terpenoids, flavonoids, phenolics etc.).…”

Section: Volatilesmentioning

confidence: 99%

Volatile compounds of Van Herby cheeses produced with raw and pasteurized milks from different species

2014

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Levels of volatile compounds in Van herby cheeses manufactured from raw and pasteurized; 100 % ewes', 50 % ewes'+50 % cows' and mixture of 50 % ewes'+25 % cows'+ 25 % goats' milks were investigated over 180 days of ripening at 4°C. The volatile compounds levels of herby cheese samples increased throughout the 180 days storage period. Samples produced from pasteurized milk showed lower volatile contents than their counterparts produced from raw milk. The volatile compounds profile of herby cheese samples detected by headspace solid-phase microextraction (HS-SPME) consisted of 8 esters, 5 ketones, 5 aldehydes, 9 acids, 6 alcohols and 14 hydrocarbons and terpenes. Acetic acid was the most abundant volatile compound in HS-SPME of ripened cheeses, followed by hexanoic, octanoic and butanoic acids.

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“…These values were chosen on the basis of previous studies (Abilleira et al, 2010;Bertolone et al, 2011;Belviso et al, 2011a). Cultures of each strain were taken from M17 precultures at the end of the exponential phase of growth and separately inoculated at two different final concentrations, 10 3 and 10 4 cfu·mL −1…”

Section: Biolog Analysismentioning

confidence: 99%

Assessment of lactic acid bacteria sensitivity to terpenoids with the Biolog methodology

Belviso

Giordano

Ambrosoli

et al. 2013

Dairy Sci. & Technol.

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Terpenoids are plant metabolites which can be found in traces in the milk of animals fed with fresh forages. To these compounds many biological properties, including antimicrobial activity, have been recognized. However, no information about the sensitivity of lactic acid bacteria (naturally occurring in milk and dairy products) to terpenoids are currently available. Biolog methodology, which is traditionally used for the metabolic characterization of microorganisms, has also been found suitable for the evaluation of the activity exerted by plant components against bacterial consortia, allowing to establish the duration of antimicrobial activity (if present) and its resulting effect on microorganisms viability.Thus, in the present work, this approach was employed to study the effect of six oxygenated terpenoids (geraniol, linalool, alpha-terpineol, terpinen-4-ol, carvone and menthone), which can be found in dairy products, towards 27 lactic acid bacterial strains (thermophilic or mesophilic, homo-or heterofermenting cocci), previously isolated from raw goat milk. Results showed that microorganisms were variously affected by the selected molecules. In some cases terpenoids seemed to have a stimulating action, while in others a transient antimicrobial activity was highlighted, without evident relationship with the metabolic/physiologic groups to which the tested bacterial strains belonged.

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An accurate quantitative method for the analysis of terpenes in milk fat by headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry

Cited by 29 publications

References 37 publications

Recent analyses using solid phase microextraction in industries related to food made into or from liquids

Recent analyses using solid phase microextraction in industries related to food made into or from liquids

Volatile compounds of Van Herby cheeses produced with raw and pasteurized milks from different species

Assessment of lactic acid bacteria sensitivity to terpenoids with the Biolog methodology

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