Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 1242-1252

  Li, Ning ^a   Zheng, Fu Ping ^b   Chen, Hai Tao ^b   Liu, Si Yuan ^b   Gu, Chen ^b   Song, Zhen Yang ^b   Sun, Bao Guo ^a,b  

^a SHAANXI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

Author keywords

Fermented camel milk; GC O; HS SPME; PCA; SAFE; SDE; Volatile components

Indexed keywords

FERMENTED CAMEL MILK; GC-O; HS-SPME; PCA; SAFE; SDE; VOLATILE COMPONENTS;

ALDEHYDES; DICHLOROMETHANE; DISTILLATION; ETHERS; EXTRACTION; FERMENTED MILK; GAS CHROMATOGRAPHY; KETONES; SOLVENTS; SULFUR; UNSATURATED COMPOUNDS;

PRINCIPAL COMPONENT ANALYSIS;

1 PENTEN 3 OL; 1,1 DIETHOXY 3 METHYLBUTANE; 1,1 DIETHOXY PENTANE; 2 METHYL 1 BUTANOL; 2 PENTYLFURAN; 3 METHYL 1 BUTANOL ACETATE; ACETALDEHYDE; ACETIC ACID ETHYL ESTER; ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; ALIPHATIC KETONE; ALKANOL; ALLYL ALCOHOL; BUTANOL; DICHLOROMETHANE; ESTER DERIVATIVE; ETHER; ETHER DERIVATIVE; FURAN DERIVATIVE; HEPTYL ALDEHYDE; HEXANAL; ISOBUTANOL; ISOPENTYL ALCOHOL; KETONE; LACTONE DERIVATIVE; PENT 3 EN 2 OL; PROPANOL; SULFUR; UNCLASSIFIED DRUG; UNINDEXED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; CAMEL; CHEMICAL COMPOSITION; DISTILLATION; EVAPORATION; FERMENTED PRODUCT; FLAVOR; MASS FRAGMENTOGRAPHY; MILK; NONHUMAN; OLFACTOMETRY; PRINCIPAL COMPONENT ANALYSIS;

EID: 79960172464     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.115     Document Type: Article

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