IDENTIFICATION OF VOLATILE COMPONENTS OF IRANIAN - WHITE BRINED CHEESE BY GAS CHROMATOGRAPHY- MASS

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HASHEMI M.; AZAR M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: SCIENTIFIC-RESEARCH IRANIAN VETERINARY JOURNAL Year:2005 | Volume:8 | Issue:9-10 Page(s): 15-21

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Information Journal Paper

Title

IDENTIFICATION OF VOLATILE COMPONENTS OF IRANIAN - WHITE BRINED CHEESE BY GAS CHROMATOGRAPHY- MASS

Author(s)

HASHEMI M. | AZAR M. | Issue Writer Certificate

Keywords

LRANIAN- WHITE BRINED CHEESEQ4

VOLATILE COMPOUNDSQ4

GC-MSQ4

Abstract

Improvement of cheese sensory characteristic with due attention to nutritional & economical importance has been necessary. So investigation of VOLATILE COMPOUNDS and factors that affect this kind of reactions is very essential. For this reason, as a part of a study concerning the biochemical changes during ripening of Iranian-white brined cheese; gas chromatography-mass spectrometry was used for identification of aroma and flavour components. Volatile components of 45-day old white brined cheese were extracted by simultaneous steam distillation- extraction (SDE, Likens-Nickerson). Prepared extracts were analysed by injection of 1 m.l on a GC-8060 coupled to a MS Terio-1000. Identification of the volatiles was based on comparison of the spectra with those of the NIST library. Semi- quantitative determinations of the volatile constituents were calculated by relating the peak intensities to the intensity of internal standard and were expressed as ng per gram of cheese. Most of the volatile fractions were composed of methylketones, fatty acids, lactones, aldehydes, dimethyl disulfide and trimethyl disulfide.

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APA: Copy

AZAR, M., HASHEMI, M.. (2005). IDENTIFICATION OF VOLATILE COMPONENTS OF IRANIAN - WHITE BRINED CHEESE BY GAS CHROMATOGRAPHY- MASS. SCIENTIFIC-RESEARCH IRANIAN VETERINARY JOURNAL, 8(9-10), 15-21. SID. https://sid.ir/paper/97142/en

Vancouver: Copy

AZAR M., HASHEMI M.. IDENTIFICATION OF VOLATILE COMPONENTS OF IRANIAN - WHITE BRINED CHEESE BY GAS CHROMATOGRAPHY- MASS. SCIENTIFIC-RESEARCH IRANIAN VETERINARY JOURNAL[Internet]. 2005;8(9-10):15-21. Available from: https://sid.ir/paper/97142/en

IEEE: Copy

M. AZAR, M. HASHEMI, “IDENTIFICATION OF VOLATILE COMPONENTS OF IRANIAN - WHITE BRINED CHEESE BY GAS CHROMATOGRAPHY- MASS,” SCIENTIFIC-RESEARCH IRANIAN VETERINARY JOURNAL, vol. 8, no. 9-10, pp. 15–21, 2005, [Online]. Available: https://sid.ir/paper/97142/en

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