Analysis of Volatile Compounds in Yak s Milk Soft Cheese during Ripening

doi:10.7506/spkx1002-6630-201018065

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 278-282.doi: 10.7506/spkx1002-6630-201018065

• Analysis & Detection • Previous Articles Next Articles

Analysis of Volatile Compounds in Yak s Milk Soft Cheese during Ripening

NIU Jie1，GAN Bo-zhong1,*，QIAO Hai-jun2，LIU Xing-long3

1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China；2. College of Science, Gansu
Agricultural University, Lanzhou 730070, China ；3. Gansu Hualing Biotechnology Co. Ltd., Lanzhou 730000, China

Received:2009-12-22 Revised:2010-06-11 Online:2010-09-25 Published:2010-12-29
Contact: NIU Jie1 E-mail:niujie-nj@163.com

Abstract

Abstract:

The flavor components in different ripening periods (30, 60 d and 90 d) in yak s milk soft cheese were extracted by solid phase micro-extraction (SPME) and identified by gas chromatography-mass spectrometry (GC-MS) analysis. A total of 45 compounds were detected and relative contents of these compounds were determined by peak area normalization method. The conditions of SPME were optimized to be 75μm CAR/PDMS and temperature of 50 ℃. The major volatile flavor compounds in yak s milk soft cheese were acids, alcohols and ketones. Esters and aldehydes were also detected as the volatile flavor components. Acidic compounds were the major flavor components of yak s milk soft cheese, among which, acetic acid, butyric acid, caproic acid and 2-heptanone were the most predominant compounds.

Key words: yak s milk soft cheese, flavor component, solid phase micro-extraction (SPME), gas chromatography-mass spectrometry (GC-MS)

CLC Number:

TS207.3

NIU Jie1，GAN Bo-zhong1,*，QIAO Hai-jun2，LIU Xing-long3. Analysis of Volatile Compounds in Yak s Milk Soft Cheese during Ripening[J]. FOOD SCIENCE, 2010, 31(18): 278-282.

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Analysis of Volatile Compounds in Yak s Milk Soft Cheese during Ripening

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