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Analysis of the volatile components of Cheddar cheese by direct thermal desorption‐GC×GC‐TOF/MS
Author(s) -
Gogus Fahrettin,
Ozel Mustafa Z.,
Lewis Alastair C.
Publication year - 2006
Publication title -
journal of separation science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.72
H-Index - 102
eISSN - 1615-9314
pISSN - 1615-9306
DOI - 10.1002/jssc.200500400
Subject(s) - chemistry , hexanal , chromatography , thermal desorption , gas chromatography–mass spectrometry , acetic acid , flavor , gas chromatography , desorption , mass spectrometry , food science , organic chemistry , adsorption
Volatile compounds were isolated from Cheddar cheese using direct thermal desorption (DTD) and analysed using comprehensive 2‐D GC (GC×GC) coupled with TOF MS (TOF/MS). In total 12 aldehydes, 13 acids, 13 ketones, 5 alcohols, 3 hydrocarbons and 9 miscellaneous compounds were identified at desorption temperatures of 100, 150, 200 and 250°C using mature Cheddar cheese. A temperature of 150°C was found to be optimum for the DTD of volatiles from mature Cheddar cheese. The major components were acetic acid, butanoic acid, 3‐hydroxy‐2‐butanone and 2,3‐butanediol. A DTD temperature of 150°C was used to observe the effect of maturation (mild, medium or mature) on the volatiles of Cheddar cheese. The major components of the volatiles of mild, medium and mature Cheddar cheese were almost the same. However, their percentage compositions were found to change with the stage of maturity. DTD is simple, fast and requires only a small amount of sample (approximately 10 mg) and works well with comprehensive GC×GC‐TOF/MS. Comprehensive GC also separated a number of components which remained overlapped on the single column, such as octane and hexanal.