Characterization of headspace volatile flavor compounds formed during kefir production: APplication of solid phase Microextraction

International Journal of Food Properties

Volumn 12, Issue 4, 2009, Pages 808-818

  Aghlara, Arezou ^a   Mustafa, Shuhaimi ^a   Manap, Yazid A ^a   Mohamad, Rosfarizan ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Fermented milk; Headspace solid phase microextraction; Kefir; Volatile flavor compounds

Indexed keywords

2-BUTANONE; ACETOIN; CONCENTRATION OF; DIACETYL; ETHYL ACETATES; ETHYL BUTYRATE; FERMENTATION PROCESS; FERMENTED MILK; FLAVOR COMPOUND; HEADSPACE CONCENTRATIONS; HEADSPACE SOLID PHASE MICROEXTRACTION; HEADSPACE VOLATILES; HEADSPACES; KEFIR; QUANTITATIVE ANALYSIS; SOLID-PHASE MICROEXTRACTION; STARTER CULTURES; TIME-OF-FLIGHT MASS SPECTROMETERS; VOLATILE COMPOUNDS; VOLATILE FLAVOR COMPOUNDS;

ACETONE; ALDEHYDES; CHROMATOGRAPHIC ANALYSIS; ESTERS; ETHANOL; EXTRACTION; FERMENTATION; FLAVORS; MASS SPECTROMETERS; MASS SPECTROMETRY; VOLATILE ORGANIC COMPOUNDS;

GAS CHROMATOGRAPHY;

EID: 70449592134     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910802073189     Document Type: Article

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