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Analyzing volatile compounds in dairy products
- Tunick, Michael H.
- Journal of the science of food and agriculture 2014 v.94 no.9 pp. 1701
- dairy products, detectors, electronic nose, flavor, gas chromatography, headspace analysis, humans, liquid-liquid extraction, nose, odor compounds, qualitative analysis, quantitative analysis, sensory evaluation
- 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. Isolationmay be performed by solvent extraction or headspace analysis, and gas chromatography is often employedwith 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.