Analyzing volatile compounds in dairy products

Tunick, Michael H.

doi:10.1002/jsfa.6586

Cited by 18 publications

(12 citation statements)

References 57 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…One of the major drawbacks of headspace techniques is that they tend to lack sensitivity for larger, less volatile compounds compared with liquid extraction techniques [30]. The volatility bias was evident in the results of this experiment with HSSE and SPME extracting lower overall concentrations of volatiles from the matrix, largely due to poor of extraction of lactones and carboxylic acids.…”

Section: Discussionmentioning

confidence: 94%

Comparison of Four Extraction Techniques for the Evaluation of Volatile Compounds in Spray-Dried New Zealand Sheep Milk

et al. 2019

View full text Add to dashboard Cite

Recent growth and diversification of sheep milk products means more sophisticated methods are required to ensure their flavour quality. The objective of this study was to compare four extraction techniques for the analysis of volatile compounds in sheep milk by gas chromatography-mass spectrometry (GC-MS). Solvent Assisted Flavour Evaporation (SAFE), Solid Phase Microextraction (SPME), Headspace Sorptive Extraction (HSSE) and Stir Bar Sorptive Extraction (SBSE) were evaluated for their sensitivity, selectivity, reproducibility, and overall efficiency. A total of 48 volatile compounds from nine compound classes were identified in the spray-dried sheep milk. Alcohols, aldehydes, alkanes, carboxylic acids, ketones, lactones, sulphur compounds, nitrogen compounds, and terpenes were all present, but the differences between the methods were most apparent for lactones. SBSE extracted eight lactones, SAFE extracted four lactones and HSSE and SPME only detected trace levels of two lactones. Six of the lactones—δ-hexa-lactone, δ-octalactone, γ-decalactone, γ-dodecalactone, δ-tetradecalactone, and δ-hexadeca-lactone—were identified for the first time in spray-dried sheep milk. The present work demonstrated that SBSE is an effective tool for the extraction and analysis of volatiles, especially lactones, in sheep milk and dairy products in general. A discussion of the benefits and limitations of each method is included.

show abstract

Section: Discussionmentioning

confidence: 94%

Comparison of Four Extraction Techniques for the Evaluation of Volatile Compounds in Spray-Dried New Zealand Sheep Milk

et al. 2019

View full text Add to dashboard Cite

show abstract

“…OAV for each volatile compound was calculated using the equation OAV = c / t , where c is the total concentration of the compound in the yogurt and t is the odor threshold value. Compounds with OAV >1 were considered as odor-active compounds [ 27 ].…”

Section: Methodsmentioning

confidence: 99%

Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis

Zhang

Liu

et al. 2020

International Journal of Analytical Chemistry

View full text Add to dashboard Cite

The volatile composition of yogurt produced by Streptococcus thermophilus fermentation at different time points was investigated by gas chromatography-mass spectrometry combined with simultaneous distillation and extraction. A total of 53 volatile compounds including 11 aldehydes, 10 ketones, 8 acids, 7 benzene derivatives, 13 hydrocarbons, and 4 other compounds were identified in all of the samples. Ketones and hydrocarbons were the predominant volatile components in the early stage, whereas acids were the predominant volatiles in the late stage. The importance of each volatile was evaluated based on odor, threshold, and odor activity values (OAVs). Twenty-nine volatiles were found to be odor-active compounds (OAV > 1), among which (E, E)-2,4-decadienal had the highest OAV (14623–22278). Other aldehydes and ketones such as octanal, dodecanal, 2-nonen-4-one, and 2-undecanone also showed high odor intensity during fermentation. Heat map analysis was employed to evaluate the differences during fermentation. The results demonstrated that the volatile profile based on the content and OAVs of volatile compounds enables the good differentiation of yogurt during fermentation.

show abstract

“…However, SAFE has some limits in the extraction of highly volatile compounds (Kilcawley, ; McGorrin, ; Thomsen, Gourrat, Thomas‐Danguin, & Guichard, ). Currently all distillation‐extraction techniques, including SDE and SAFE, are not used as frequently as they were previously, due to the length of the procedure, the variable recovery rate of highly volatile compounds, and the risk of thermal degradation of heat‐labile volatile compounds (Mariaca & Bosset, ; Sides, Robards, & Helliwell, ; Tunick, ). The solvent used in these types of extraction can also create interference in the GC chromatogram, producing artifacts.…”

Section: Introductionmentioning

confidence: 99%

“…The solvent used in these types of extraction can also create interference in the GC chromatogram, producing artifacts. Other techniques are now more widespread, such as dynamic and passive extractions (discussed below), where the volatile compounds are captured by direct adsorption onto a solid‐phase, avoiding time‐consuming steps of distillation‐extraction techniques (Bosset & Gauch, ; Tunick, ; Wampler, ).…”

Section: Introductionmentioning

confidence: 99%

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Bertuzzi

McSweeney

Rea

et al. 2018

Comp Rev Food Sci Food Safe

147

128

View full text Add to dashboard Cite

The volatiles responsible for the typical aroma of cheese are produced mainly by lipolytic and proteolytic pathways and by the metabolism of lactose, lactate, and citrate. The volatile profile of cheese is determined by gas chromatography (GC), which includes the extraction, separation, and detection of volatiles. A wide range of extraction techniques is available, and technological improvements have been developed in GC separation and detection that enhance our understanding of the role of individual key volatiles to cheese flavor. To date, for surface-ripened cheese, the main volatiles detected that contribute to flavor include acids, ketones, alcohols, and sulfur compounds. However, based on the limited number of studies undertaken and the approaches used, it appears that a significant degree of bias possibly exists that may have over-or underestimated the impact of specific chemical classes involved in the flavor of these types of cheese.

show abstract

Analyzing volatile compounds in dairy products

Cited by 18 publications

References 57 publications

Comparison of Four Extraction Techniques for the Evaluation of Volatile Compounds in Spray-Dried New Zealand Sheep Milk

Comparison of Four Extraction Techniques for the Evaluation of Volatile Compounds in Spray-Dried New Zealand Sheep Milk

Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Contact Info

Product

Resources

About