Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening
1999
Thierry, A. | Maillard, M.B. | Le Quere, J.L.
The headspace compounds of Emmental aqueous phase (juice) and oil were analysed during ripening by dynamic headspace-gas-chromatography-mass spectrometry. We first checked that peak areas varied linearly with concentrations by using a standard addition method for 9 compounds. The slopes of linear regression curves were 1-1800 times higher for juice than for oil, indicating that these compounds were more easily released from juice. Consequently, although most flavour compounds are more concentrated in cheese oil than in cheese juice, they were similarly recovered from the headspace of both types of samples. Eighty-two compounds were identified, 70% of them being found in both juice and oil. Alcohols and esters markedly increased in number and concentration, essentially during the ripening in the warm room, as well as, to a lesser extend, sulphur compounds, methyl ketones, and 3-methylbutanal, whereas the other aldehydes decreased.
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