A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese
| Autor: | C. de Jong, Servaas Visser, W.J.M. Engels, R. Neeter, R. Dekker |
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| Rok vydání: | 1997 |
| Předmět: |
chemistry.chemical_classification
Chromatography biology Parmesan cheese biology.organism_classification Applied Microbiology and Biotechnology chemistry.chemical_compound food Gouda cheese chemistry Edam cheese Volatile organic compound Gas chromatography Gas chromatography–mass spectrometry food.cheese Lactose Aroma Food Science |
| Zdroj: | International Dairy Journal. 7:255-263 |
| ISSN: | 0958-6946 |
| DOI: | 10.1016/s0958-6946(97)00003-4 |
| Popis: | Volatile constituents present in the water-soluble fraction (WSF) of eight hard-type cheeses (Cheddar, Edam, Gouda, Gouda 20+, Proosdij, Maasdam, Gruyere and Parmesan) were isolated and identified by using a dynamic headspace technique. The compounds were isolated from the WSF of cheeses by purge-and-trap extraction and analysed by gas chromatography-mass spectrometry. Fifty-three components were identified and 25 were quantitatively determined. The volatiles belonged to six major groups: fatty acids, esters, aldehydes, alcohols, ketones and sulphur compounds. Most of them were present in the WSF of all eight types of cheese studied. The aroma characteristics of the volatiles and their possible formation from compounds like fats, lactose and amino acids, are described. |
| Databáze: | OpenAIRE |
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