title: Identification of allyl esters in garlic cheese.
abstract: 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.
authors: Symrise GmbH & Co. KG, Flavor and Nutrition, Mühlenfeldstrasse 1, 37603 Holzminden, Germany.
authors: Klaus
authors: K
authors: Herbrand
authors: Franz J
authors: FJ
authors: Hammerschmidt
authors: Stefan
authors: S
authors: Brennecke
authors: Margit
authors: M
authors: Liebig
authors: Gerd
authors: G
authors: Lösing
authors: Claus Oliver
authors: CO
authors: Schmidt
authors: Ian
authors: I
authors: Gatfield
authors: Gerhard
authors: G
authors: Krammer
authors: Heinz-Jürgen
authors: HJ
authors: Bertram
mesh_terms: 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
chemical_list: D004952:Esters; D005232:Fatty Acids, Volatile; D020005:Propanols; C006463:allyl alcohol