Pyrolysis/GC-mass Ssectrometry analysis for rapid tdentification of volatile flavour compunds of accelerated ripended cheddar cheese and enzyme-modified cheese

Heo Kangchil, . (2004) Pyrolysis/GC-mass Ssectrometry analysis for rapid tdentification of volatile flavour compunds of accelerated ripended cheddar cheese and enzyme-modified cheese. [Proceedings Paper]

Pyrolysis/GC-mass spectrometry Hewlet-Packard 5890 GC/mass selective detector 5971 BMSD interfaced to a CDS Pyroprobe 1500 was optimised for rapid analysis of flavour compounds in Cheddar cheese. Twenty flavour compounds including aldehydes4 ketoses4 fatty acids10 alcoholl and hydrocarbonl were identified from cheddar cheeses. In total twenty-three flavour compounds aldehydes2 ketones8 alcohols3 fatty acids7 lactone1 benzene derivative1 and amide1 were identified from two samples of accelerated-ripened Cheddar cheese treated with the proteolytic enzymes of Lactobacillus casei LGY. In total twenty-one flavour compounds; aldehydes2 ketones5 alcohols3 fatty acids11 and lactone1 were identified from enzymemodified cheeseEMC treated with the combination of the proteolytic enzymes of Lactobacillus casei LGY and commercial endopeptidase or lipase. However all the flavour compounds identified by pyrolysis/ GC/MS in samples of ARC and EMC were not determined whether they are recognized as typical Cheddar flavour or not. More studies were requested on the development of methods for a rapid and convienent alaysis of dairy fermented products using pyrolysis/GC-mass spectrometry.

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Abstract

Pyrolysis/GC-mass spectrometry Hewlet-Packard 5890 GC/mass selective detector 5971 BMSD interfaced to a CDS Pyroprobe 1500 was optimised for rapid analysis of flavour compounds in Cheddar cheese. Twenty flavour compounds including aldehydes4 ketoses4 fatty acids10 alcoholl and hydrocarbonl were identified from cheddar cheeses. In total twenty-three flavour compounds aldehydes2 ketones8 alcohols3 fatty acids7 lactone1 benzene derivative1 and amide1 were identified from two samples of accelerated-ripened Cheddar cheese treated with the proteolytic enzymes of Lactobacillus casei LGY. In total twenty-one flavour compounds; aldehydes2 ketones5 alcohols3 fatty acids11 and lactone1 were identified from enzymemodified cheeseEMC treated with the combination of the proteolytic enzymes of Lactobacillus casei LGY and commercial endopeptidase or lipase. However all the flavour compounds identified by pyrolysis/ GC/MS in samples of ARC and EMC were not determined whether they are recognized as typical Cheddar flavour or not. More studies were requested on the development of methods for a rapid and convienent alaysis of dairy fermented products using pyrolysis/GC-mass spectrometry.

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Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia HD9410.1 A111 2004 vol.3 Call Number
AGROVOC Term:	Cheese
AGROVOC Term:	Mass spectrometry
AGROVOC Term:	Volatile compounds
AGROVOC Term:	Gc gas chromatography
AGROVOC Term:	Pyrolysis
Geographical Term:	MALAYSIA
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 05:14
URI:	http://webagris.upm.edu.my/id/eprint/12083

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