Simple and rapid analysis for quantitation of the most important volatile flavor compounds in yogurt by headspace gas chromatography-mass spectrometry.
The aim of this experiment is to develop a rapid, simplified, direct gas chromatographic (GC) method for the analysis of volatile flavor compounds in yogurt combining a headspace with constant heating temperature and GC with a mass spectrometric detect ion. Repeatability of the method is assessed. The relative standard deviation for individual flavor compounds range from 3.5% for acetaldehyde to 8.4% for acetone, with a total mean value of 52.4 +/- 2.2 mg/kg for all of the studied aroma components. Recovery for individual flavor compounds range from 63.7% for acetone to 82.4% for acetic acid.
Alonso
L
L
Instituto de Productos Lácteos de Asturias (CSIC), Villaviciosa, Asturias, Spain. lalonso@ipla.csic.es
Fraga
M J
MJ
D005421:Flavoring Agents / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D015203:Reproducibility of Results; D014835:Volatilization; D015014:Yogurt / Q000032:analysis*
D005421:Flavoring Agents