Identification of allyl esters in garlic cheese
| Autor: | Stefan Brennecke, Klaus Herbrand, Gerd Lösing, Gerhard Krammer, Margit Liebig, Franz Josef Hammerschmidt, Claus Oliver Schmidt, Ian Gatfield, Heinz-Jürgen Bertram |
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| Rok vydání: | 2007 |
| Předmět: |
Chromatography
Propanols Extraction (chemistry) food and beverages Esters General Chemistry Decanoic acid Cream cheese Mass spectrometry Fatty Acids Volatile Gas Chromatography-Mass Spectrometry chemistry.chemical_compound food chemistry Cheese Organic chemistry Gas chromatography Gas chromatography–mass spectrometry Allyl alcohol food.cheese General Agricultural and Biological Sciences Garlic Flavor |
| Zdroj: | Journal of agricultural and food chemistry. 55(19) |
| ISSN: | 0021-8561 |
| Popis: | This study describes the identification of six allyl esters in a garlic cheese preparation and in a commercial cream cheese. The extracts were prepared by liquid/liquid extraction and concentrated by the SAFE process. The identification of the allyl esters of acetic, butyric, hexanoic, heptanoic, octanoic, and decanoic acids is based on the correlation of their mass spectrometric data and chromatographic retention time data obtained from the extracts with those of authentic standards. In addition to the gas chromatography (GC)/mass spectrometry analysis, the flavor ingredients were characterized by GC sniffing by a trained flavorist. Some of the esters were isolated by preparative GC. |
| Databáze: | OpenAIRE |
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