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Solvent Desorption Dynamic Headspace Sampling of Fermented Dairy Product Volatiles

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Headspace Analysis of Foods and Flavors

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 488))

Abstract

A method was developed based on solvent desorption dynamic headspace analysis for the identification and relative quantification of volatiles significant to the study of fermented dairy product aroma. Descriptions of applications of this method are presented including the measurement of diacetyl and acetoin in fermented milk, the evaluation of volatile-hydrocolloid interactions in dairy-based matrices, and the identification of volatiles in cheeses for canonical discriminative analysis. Advantages of this method include rapid analysis, minimal equipment investment, and the ability to analyze samples with traditional GC split/splitless inlet systems. Limitations of this method are that the sample must be in the liquid state and the inherent analytical limitation to those compounds that do not coelute with the solvent or solvent impurity peaks.

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Author information

Authors and Affiliations

  1. Department of Animal and Avian Sciences, University of Maryland, College Park, 20742

    S. A. Rankin

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  1. S. A. Rankin
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Editor information

Editors and Affiliations

  1. University of Florida, Lake Alfred, Florida, USA

    Russell L. Rouseff

  2. University of Illinois at Urbana-Champaign, Urbana, Illinois, USA

    Keith R. Cadwallader

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© 2001 Springer Science+Business Media New York

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Rankin, S.A. (2001). Solvent Desorption Dynamic Headspace Sampling of Fermented Dairy Product Volatiles. In: Rouseff, R.L., Cadwallader, K.R. (eds) Headspace Analysis of Foods and Flavors. Advances in Experimental Medicine and Biology, vol 488. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1247-9_13

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  • DOI: https://doi.org/10.1007/978-1-4615-1247-9_13

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5460-4

  • Online ISBN: 978-1-4615-1247-9

  • eBook Packages: Springer Book Archive

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