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Analysis of the volatile components of Cheddar cheese by direct thermal desorption-GC × GC-TOF/MS

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dc.contributor.author Gogus, F.
dc.contributor.author Ozel, M.Z.
dc.contributor.author Lewis, A.C.
dc.date.accessioned 2019-08-16T11:35:12Z
dc.date.available 2019-08-16T11:35:12Z
dc.date.issued 2006
dc.identifier.issn 16159306 (ISSN)
dc.identifier.uri http://acikerisim.pau.edu.tr:8080/xmlui/handle/11499/4585
dc.description.abstract Volatile compounds were isolated from Cheddar cheese using direct thermal desorption (DTD) and analysed using comprehensive 2-D GC (GC × GC) coupled with TOF MS (TOF/MS). In total 12 aldehydes, 13 acids, 13 ketones, 5 alcohols, 3 hydrocarbons and 9 miscellaneous compounds were identified at desorption temperatures of 100, 150, 200 and 250°C using mature Cheddar cheese. A temperature of 150°C was found to be optimum for the DTD of volatiles from mature Cheddar cheese. The major components were acetic acid, butanoic acid, 3-hydroxy-2-butanone and 2,3-butanediol. A DTD temperature of 150°C was used to observe the effect of maturation (mild, medium or mature) on the volatiles of Cheddar cheese. The major components of the volatiles of mild, medium and mature Cheddar cheese were almost the same. However, their percentage compositions were found to change with the stage of maturity. DTD is simple, fast and requires only a small amount of sample (approximately 10 mg) and works well with comprehensive GC × GC-TOF/MS. Comprehensive GC also separated a number of components which remained overlapped on the single column, such as octane and hexanal. © 2006 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.
dc.language.iso English
dc.relation.isversionof 10.1002/jssc.200500400
dc.subject Cheddar cheese
dc.subject Direct thermal desorption
dc.subject GC × GC-TOF
dc.subject MS
dc.subject Volatiles
dc.subject Acids
dc.subject Alcohols
dc.subject Aldehydes
dc.subject Desorption
dc.subject Gas chromatography
dc.subject Hydrocarbons
dc.subject Ketones
dc.subject Mass spectrometry
dc.subject Volatile compounds
dc.subject Food products
dc.subject 2,3 butanediol
dc.subject acetic acid
dc.subject acetoin
dc.subject alcohol derivative
dc.subject aldehyde derivative
dc.subject butyric acid
dc.subject hexanal
dc.subject hydrocarbon
dc.subject ketone derivative
dc.subject octane
dc.subject volatile agent
dc.subject article
dc.subject cheese
dc.subject controlled study
dc.subject desorption
dc.subject food analysis
dc.subject food composition
dc.subject gas chromatography
dc.subject priority journal
dc.subject separation technique
dc.subject temperature dependence
dc.subject time of flight mass spectrometry
dc.subject Cheese
dc.subject Gas Chromatography-Mass Spectrometry
dc.subject Organic Chemicals
dc.subject Volatilization
dc.title Analysis of the volatile components of Cheddar cheese by direct thermal desorption-GC × GC-TOF/MS
dc.type Article
dc.relation.journal Journal of Separation Science
dc.identifier.volume 29
dc.identifier.issue 9
dc.identifier.startpage 1217
dc.identifier.endpage 1222
dc.identifier.index Scopus


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