Application of solid-phase microextraction gas chromatography-mass spectrometry for flavor analysis of cheese-based products

ACS Symposium Series

Volumn 971, Issue , 2007, Pages 79-91

  Marsili, Raymond T ^a  

^a Starr Science Building   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 36749022081     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: 10.1021/bk-2007-0971.ch004     Document Type: Conference Paper

References (8)

1. Werkhoff, P.; Brennecke, S.; Bretschneider, W.; Bertram, H.-J. Modern methods for isolating and quantifying volatile flavor and fragrance compounds, in Flavor, Fragrance and Odor Analysis; Marsili, R.T., Ed.; Marcel Dekker, Inc., New York, 2002, p 139.
2. Lee, J.-H.; Diono, R.; Kim, G.-Y.; Min, D.B. Optimization of solid-phase microextraction for the headspace volatile compounds of Parmesan cheese. J. Agrie. Food Chem. 2003, 51, 1136-1140.
3. Anocibar Beloqui, A. Contribution to the study of sulfur compounds of the red wines. Ph.D. Thesis Number 6111, University Victor Segalen Bordeaux 2, Bordeqeaux, France, 1998.
4. Griffith, R.; Hamond, G. Generation of Swiss cheese flavor components by the reaction of amino acids with carbonyl compounds. J. Dairy Sci. 1988, 72, 604-613.
5. Pripis-Nicolau, L.; de Revel, G.; Bertrand, A.; Maujean, A. Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions. J. Agric. Food Chem. 2000, 48, 3761-3766.
6. Anderson, R.J.; Clapperton, J.F.; Crabb, D.; Hudson, J.R. Dimethyl sulfide as a feature of lager flavor. J. Inst. Brew. 1975, 81, 208-213.
7. Aness, B.J.; Bamforth, C.W. Dimethyl sulfide - A Review. J. Inst. Brew. 1982, 88, 244-252.
8. Holland, J.F.; Bardner, B.G. The advantages of GC-TOFMS for flavor and fragrance analysis, in Flavor, Fragrance and Odor Analysis; Marsili, R.T., Ed.; Marcel Dekker, Inc., New York, 2002, p 107.