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United States Department of Agriculture

Agricultural Research Service

Research Project: Processing Methods to Modify the Levels of Biologically Active Compounds in Milk and Cheese

Location: Dairy and Functional Foods

Title: Analyzing volatile compounds in dairy products


Submitted to: Journal of the Science of Food and Agriculture
Publication Type: Review Article
Publication Acceptance Date: January 15, 2014
Publication Date: June 3, 2014
Repository URL:
Citation: Tunick, M.H. 2014. Analyzing volatile compounds in dairy products. Journal of the Science of Food and Agriculture. 94:1701-1705. DOI:10.1002/jsfa.6586.

Technical Abstract: Volatile compounds give the first indication of the flavor in a dairy product. Volatiles are isolated from the sample matrix and then analyzed by chromatography, sensory methods, or an electronic nose. Isolation may be performed by solvent extraction or headspace analysis, and gas chromatography is often employed with various detectors to identify odorants. The human nose is also used as a detector, and electronic noses are being developed to qualitate and quantitate volatiles. A reliable technique for analyzing odorants in dairy products has not yet been invented.

Last Modified: 8/27/2014
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