Sixty Years of Research Associated with Flavor in Dairy Foods

Analyzing volatile compounds in dairy products

“…The study of volatile compounds in dairy products was limited until the emergence of chromatography in the mid 1940s. Gas chromatography (GC) was first described in 1952 and was coupled with mass spectrometry (MS) a few years later, allowing for easier identification of volatiles . A 1957 review of flavor chemistry of milk, butter and cheese showed that a relative handful of major compounds in these products was known; GC and MS were mentioned just once in the article .…”