Butter and butter oil classification by PTR-MS

European Food Research and Technology

Volumn 227, Issue 1, 2008, Pages 307-317

  Van Ruth, S M ^a   Koot, A ^a   Akkermans, W ^a   Araghipour, N ^b   Rozijn, M ^a   Baltussen, M ^a   Wisthaler, A ^b   Mark T D ^b   Frankhuizen, R ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNIVERSITY OF INNSBRUCK   (Austria)

Author keywords

Butter; Butter oil; Headspace analysis; Matrix; Sensory analysis; Volatile compounds

Indexed keywords

LEAST SQUARES APPROXIMATIONS; MASS SPECTROMETRY; PROTON TRANSFER; REACTION KINETICS;

BUTTER; BUTTER OIL; HEADSPACE ANALYSIS; SENSORY ANALYSIS;

DAIRY PRODUCTS;

EID: 41749118257     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0724-7     Document Type: Article

References (31)

1. Dean N, Murphy TB, Downey G (2006) Using unlabelled data to update classification rules with applications in food authenticity studies. Appl Stat 55:Part 1 1-14
2. Arvanitoyannis IS, Tzouros NE (2005) Implementation of quality control methods in conjunction with chemometrics toward authentication of dairy products. Crit Rev Food Sci Nutr 45:231-249
3. Reid LM, O'Donnell CP, Downey G (2006) Recent technological advances for the determination of food authenticity. Trends Food Sci Technol 17:344-353
4. Pollien P, Lindinger C, Yeretzian C, Blank I (2003) Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of Maillard reaction systems and processed food. Anal Chem 75(20):5488-5494
5. Biasioli F, Gasperi F, Aprea E, Colato L, Boscaini E, Märk TD (2003) Fingerprinting mass spectrometry by PTR-MS: heat treatment vs. pressure treatment of red orange juice, a case study. Int J Mass Spectrom 223-224:343-353
6. van Ruth SM, Dings L, Buhr K, Posthumus MA (2004) In vitro and in vivo volatile flavour analysis of red kidney beans by proton transfer reaction mass spectrometry. Food Res Int 37:785-791
7. Biasioli F, Gasperi F, Odorizzi G, Aprea E, Mott D, Marini F, Autiero G, Rotondo G, Märk TD (2004) PTR-MS monitoring of odour emissions of composting plants. Int J Mass Spectrom 239:103-109
8. Biasioli F, Gasperi F, Aprea E, Mott D, Boscaini E, Mayr D, Märk TD (2003) Coupling proton transfer reaction mass spectrometry with linear discriminant analysis: a case study. J Agric Food Chem 51(25):7227-37233
9. Biasioli F, Gasperi F, Aprea E, Endrezzi I, Framondino V, Marini F, La Mott D, Märk TD (2006) Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of 'Trentingrana' cheese. Food Qual Pref 17(1-2):63-75
10. Aprea E, Biasioli F, Gasperi F, Märk TD, van Ruth S (2006) In vivo monitoring of strawberry flavour release from model custards: effect of texture and oral processing. Flav Fragr J 21:53-58
11. Lindinger W, Hirber J, Paretzke H (1993) An ion/molecule-reaction mass spectrometer used for on-line trace gas analysis. J Mass Spectrom Ion Process 129:79-88
12. Hansel A, Jordan A, Holzinger R, Prazeller P, Vogel W, Lindinger W (1995) Proton transfer reaction mass spectrometry: online trace analysis at the ppb level. Int J Mass Spectrom Ion Process 149/150:609-619
13. tm. Eigenvector Research Inc., Wenatchee
14. Warneke C, de Gouw JA, Kuster WC, Doldan PD, Fall R (2003) Validation of atmospheric VOC measurements by proton transfer reaction mass spectrometry using a gas chromatographic preseparation method. Environ Sci Technol 37:2494-2501
15. Buhr K, van Ruth S, Delahunty C (2002) Analysis of volatile flavour compounds by proton transfer reaction-mass spectrometry: fragmentation patterns and discrimination between isobaric and isometric compounds. Int J Mass Spectrom 221:1-7
16. Aprea E, Biasioli F, Gasperi F, Mott D, Marini F, Maerk TD (2007) Assessment of Trentingrana cheese ageing by proton transfer reaction/mass spectrometry and chemometrics. Int Dairy J 17:226-234
17. Tani A, Hayward S, Hewitt CN (2003) Measurement of monoterpenes and related compounds by proton transfer reaction-mass spectrometry (PTR-MS). Int J Mass Spectrom 223-224:561-578
18. Maarse H, Visscher CA (1996) Volatile compounds in foods: qualitative and quantitative data. In: Boelens MH (ed). TNO, The Netherlands
19. Siek TJ, Lindsay RC (1968) Volatile components of milk fat steam distillates identified by gas chromatography and mass spectrometry. J Dairy Sci 51:1887-1896
20. Urbach G, Stark W, Forss AD (1972) Volatile compounds in butter oil. II. Flavor and flavor thresholds of lactones, fatty acids, phenols, indole and skatole in deodorized synthetic butter. J Dairy Res 39:35-47
21. Widder S, Grosch W (1994) Study on the cardboard off-flavour formed in butter oil. Z Lebensm Unters Forsch 198:297-301
22. Peterson DG, Reineccius GA (2003) Characterization of the volatile compounds that constitute fresh sweet cream butter aroma. Flav Fragr J 18:215-220
23. Peterson DG, Reineccius GA (2003) Determination of the aroma impact compounds in heated sweet cream butter. Flav Fragr J 18:320-324
24. Kleyn DH (1992) Textural aspects of butter. Food Technol 46:118-121
25. Jinjarak S, Olabi A, Jiménez-Flores R, Walker JH (2006) Sensory, functional, and analytical comparisons of whey butter with other butters. J Dairy Sci 89:2428-2440
26. Chen S, Bobe G, Zimmerman S, Hammond EG, Luhman CM, Boylston TD, Freeman AE, Beitz DC (2004) Physical and sensory properties of dairy products from cows with various milk fatty acid compositions. J Agric Food Chem 52:3422-3428
27. Coulon J-B, Delacroix-Buchet A, Martin B, Pirisi A (2004) Relationships between ruminant management and sensory characteristics of cheeses: a review. Lair 84:221-242
28. Martin B, Verdier-Metz I, Buchin S, Hurtaud C, Coulon J-B (2005) How do the nature of forages and pasture diversity influence the sensory quality of dairy livestock products? Anim Sci 81:205-212
29. Couvreur S, Hurtaud C, Lopez C, Delaby L, Peyraud JL (2006) The linear relationship between the propotion of fresh grass in the cow diet, milk fatty acid composition, and butter properties. J Dairy Sci 89:1956-1969
30. Kirstensen D, Hedegaard TV, Nielsen JH, Skibsted LH (2004) Oxidative stability of buttermilk as influenced by the fatty cid composition of cows'milk manipulated by diet. J Dairy Res 71:46-50
31. Urbach G (1990) Effect of feed on flavor in dairy foods. J Dairy Sci 73:3639-3650