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2011•Zhongguo rupin gongyeRequires access

Analysis and study on volatile flavor conpounds in fermented cheese whey

Hongmei Liu

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Abstract

Volatile flavor compounds were extracted by headspace solid phase micro-extraction(HS-SPME),gas chromatography-mass spectrometry(GC-MS) was established to determine the volatile flavor compounds in fermented cheese whey.30 compounds were deter-mined,including 3 aldehydes,5 alcohols,6 ketones,7 acids and 3 other compounds.acids were dominant part of volatile compounds,and taken 19.85 % of total volatile compounds.The following was ketones,they taken 12.55% of total volat ile compounds.Among these compounds,acids probably made important contributions to the specific flavor of fermented cheese whey

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What this paper is about

Volatile flavor compounds were extracted by headspace solid phase micro-extraction(HS-SPME),gas chromatography-mass spectrometry(GC-MS) was established to determine the volatile flavor compounds in fermented cheese whey.30 compounds were deter-mined,including 3 aldehydes,5 alcohols,6 ketones,7 acids and 3 other compounds.acids were dominant part of volatile compounds,and taken 19.85 % of total volatile compounds.The following was ketones,they taken 12.55% of total volat ile compounds.Among these compounds,acids probably made important contributions to the specific flavor of fermented cheese whey

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Available abstract

Volatile flavor compounds were extracted by headspace solid phase micro-extraction(HS-SPME),gas chromatography-mass spectrometry(GC-MS) was established to determine the volatile flavor compounds in fermented cheese whey.30 compounds were deter-mined,including 3 aldehydes,5 alcohols,6 ketones,7 acids and 3 other compounds.acids were dominant part of volatile compounds,and taken 19.85 % of total volatile compounds.The following was ketones,they taken 12.55% of total volat ile compounds.Among these compounds,acids probably made important contributions to the specific flavor of fermented cheese whey

Key concepts: Flavor, Chemistry, Fermentation, Food science, Mass spectrometry, Solid-phase microextraction, Gas chromatography–mass spectrometry, Extraction (chemistry)

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