Fast characterization of cheeses by dynamic headspace-mass spectrometry.
This study describes a rapid method to characterize cheeses by analysis of their volatile fraction using dynamic headspace-mass spectrometry. Major factors governing the extraction and concentration of the volatile components were first studied. These components were extracted from the headspace of the cheeses in a stream of helium and concentrated on a Tenax TA trap. They were then desorbed by heating and injected directly into the source of a mass spectrometer via a short deactivated silica transfer line. The mass spectra of the mixture of volatile components were considered as fingerprints of the analyzed substances. Forward stepwise factorial discriminant analysis afforded a limited number of characteristic mass fragments that allowed a good classification of the batches of cheeses studied.
Pérès
Christophe
C
Laboratoire Flaveur, INRA de Theix, Saint-Genès-Champanelle, France. cperes@clermont.inra.fr
Denoyer
Christian
C
Tournayre
Pascal
P
Berdagué
Jean-Louis
JL
D002611:Cheese / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*