Simultaneous distillation-extraction and dynamic headspace methods in the gas chromatographic analysis of Parmesan cheese volatiles |
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Authors: | M Careri P Manini S Spagnoli G Barbieri L Bolzoni |
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Institution: | (1) Dipartimento di Chimica Generale ed Inorganica, Chimica Analitica, Chimica Fisica Università di Parma, Viale delle Scienze, 43100 Parma, Italy;(2) Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Tanara 31, 43100 Parma, Italy |
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Abstract: | Summary Dynamic headspace and simultaneous steam distillation-extraction techniques were used to isolate volatile components of Parmesan cheese. Identification of the substances was carried out by GC and GC-MS; 110 compounds were identified in the samples obtained using the headspace technique, 105 in the extracts; among them, about 50 compounds were isolated with both procedures. Mass spectral data showed evidence for a number of newly reported compounds such as 3-(methylthio)propanal, -tetradecalactone, 9-tetra-decenoic and 9-hexadecenoic acids. Mass spectra of some compounds are discussed and a comparison between the results obtained with the two sampling methods is given. |
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Keywords: | Gas chromatography-mass spectrometry Dynamic headspace sampling Simultaneous steam distillation-extraction Parmesan cheese |
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