Simple and Rapid Analysis for Quantitation of the Most Important Volatile Flavor Compounds in Yogurt by Headspace Gas Chromatography-Mass Spectrometry

descriptionPublicationkeyboard_double_arrow_right Article 01 Jul 2001 Spain English Publisher:Oxford University Press (OUP)Journal:Journal of Chromatographic Science, volume 39, pages 297-300 (issn: 0021-9665, eissn: 1945-239X,

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Authors: Alonso López, Leocadio; Fraga, M. J.;

doi: 10.1093/chromsci/39.7.297

pmid: 11471993

handle: 10261/111028

Simple and Rapid Analysis for Quantitation of the Most Important Volatile Flavor Compounds in Yogurt by Headspace Gas Chromatography-Mass Spectrometry

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Abstract

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.

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Spain

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Keywords

Flavoring Agents, Reproducibility of Results, Volatilization, Yogurt, Gas Chromatography-Mass Spectrometry

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