Details

Autor(en) / Beteiligte

• Ai, Na-si
• Liu, Hui-lin
• Wang, Jing
• Zhang, Xiao-mei
• Zhang, Hui-juan
• Chen, Hai-tao
• Huang, Ming-quan
• Liu, Yong-guo
• Zheng, Fu-ping
• Sun, Bao-guo

Titel

Triple-channel comparative analysis of volatile flavour composition in raw whole and skim milk via electronic nose, GC-MS and GC-O

Ist Teil von

• Analytical methods, 2015-01, Vol.7 (1), p.4278-4284

Erscheinungsjahr

2015

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• A novel triple-channel comparative analysis of volatile composition in raw whole and skim milk (RWM and RSM) was developed via an electronic nose (E-Nose), headspace solid-phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O). Volatile flavour compounds from RWM and RSM caused the differences in mouthfeel characteristics by the human sensors, and also affected consumer preference. Solid state sensor technology, an E-Nose, was applied to distinguish the differences in volatiles between RWM and RSM. Headspace volatiles adsorbed by HS-SPME fiber (CAR/PDMS) were detected by GC-MS. Aroma compounds were identified by GC-O. Nine and three compounds were found to be aroma-active compounds from RWM and RSM, respectively. Octanoic acid, butanoic acid, and 3-hydroxy-2-butanone were found to be the most important aroma-active compounds in RWM, while the most important aroma-active compound of RSM was octanoic acid. A novel triple-channel comparative analysis of volatile composition in RWM and RSM was developed via E-Nose, GC-MS, and GC-O.