Simple and rapid analysis for quantitation of the most important volatile flavor compounds in yogurt by headspace gas chromatography-mass spectrometry

被引:36
作者
Alonso, L
Fraga, MJ
机构
[1] CSIC, Inst Prod Lacteos Asturias, Villaviciosa 33300, Asturias, Spain
[2] CSIC, Inst Frio, E-28040 Madrid, Spain
关键词
D O I
10.1093/chromsci/39.7.297
中图分类号
Q5 [生物化学];
学科分类号
071010 ; 081704 ;
摘要
The aim of this experiment is to develop a rapid, simplified, direct gas chromatographic (GC) method for the analysis of volatile flavor compounds in yogurt combining a headspace with constant heating temperature and GC with a mass spectrometric detect ion. Repeatability of the method is assessed. The relative standard deviation for individual flavor compounds range from 3.5% for acetaldehyde to 8.4% for acetone, with a total mean value of 52.4 ± 2.2 mg/kg for all of the studied aroma components. Recovery for individual flavor compounds range from 63.7% for acetone to 82.4% for acetic acid.
引用
收藏
页码:297 / 300
页数:4
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