Location: Dairy and Functional Foods ResearchTitle: Analyzing volatile compounds in dairy products) Author
Submitted to: Journal of the Science of Food and Agriculture
Publication Type: Book / chapter
Publication Acceptance Date: 1/15/2014
Publication Date: 6/3/2014
Publication URL: http://handle.nal.usda.gov/10113/59479
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. Interpretive Summary:
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.