Identification of allyl esters in garlic cheese.
This study describes the identification of six allyl esters in a garlic cheese preparation and in a commercial cream cheese. The extracts were prepared by liquid/liquid extraction and concentrated by the SAFE process. The identification of the allyl esters of acetic, butyric, hexanoic, heptanoic, octanoic, and decanoic acids is based on the correlation of their mass spectrometric data and chromatographic retention time data obtained from the extracts with those of authentic standards. In addition to the gas chromatography (GC)/mass spectrometry analysis, the flavor ingredients were characterized by GC sniffing by a trained flavorist. Some of the esters were isolated by preparative GC.
Herbrand
Klaus
K
Symrise GmbH & Co. KG, Flavor and Nutrition, Mühlenfeldstrasse 1, 37603 Holzminden, Germany.
Hammerschmidt
Franz J
FJ
Brennecke
Stefan
S
Liebig
Margit
M
Lösing
Gerd
G
Schmidt
Claus Oliver
CO
Gatfield
Ian
I
Krammer
Gerhard
G
Bertram
Heinz-Jürgen
HJ
D002611:Cheese / Q000032:analysis*; D004952:Esters / Q000032:analysis*; D005232:Fatty Acids, Volatile / Q000032:analysis*; D005737:Garlic / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D020005:Propanols / Q000032:analysis
D004952:Esters; D005232:Fatty Acids, Volatile; D020005:Propanols; C006463:allyl alcohol