title: Analyzing volatile compounds in dairy products.
abstract: Volatile compounds give the first indication of the flavor in a dairy product. Volatiles are isolated from the sample matrix and then analyzed by chromatography, sensory methods or an electronic nose. Isolation may be performed by solvent extraction or headspace analysis, and gas chromatography is often employed with various detectors to identify odorants. The human nose is also used as a detector, and electronic noses are being developed to qualitate and quantitate volatiles. A reliable technique for analyzing odorants in dairy products has not yet been invented.
authors.affiliation: Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, Wyndmoor, PA, 19038, USA.
authors.forename: Michael H
authors.initials: MH
authors.lastname: Tunick
mesh_terms: D002849:Chromatography, Gas; D003611:Dairy Products / Q000032:analysis*; D004032:Diet; D062609:Electronic Nose; D006801:Humans; D009812:Odorants / Q000032:analysis*; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000302:isolation & purification
chemical_list: D055549:Volatile Organic Compounds
keywords: dairy products; electronic nose; gas chromatography; volatile compounds