6533b827fe1ef96bd12867ff
RESEARCH PRODUCT
Cheese flavour : instrumental techniques
J.-l. Le Quérésubject
2. Zero hungerChromatographyChemistry[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process EngineeringCheese Flavor010401 analytical chemistryFlavour04 agricultural and veterinary sciencesFractionation[SDV.IDA] Life Sciences [q-bio]/Food engineeringTandem mass spectrometryMass spectrometry040401 food science01 natural sciencesHigh-performance liquid chromatography0104 chemical sciencesGel permeation chromatography0404 agricultural biotechnologyColumn chromatography[SDV.IDA]Life Sciences [q-bio]/Food engineering[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringComputingMilieux_MISCELLANEOUSdescription
This chapter discusses instrumental techniques to analyze cheese flavor. It focuses on recent advances made to study and identify the taste-active components present in the water-soluble fraction of cheese. A general procedure for the preparation of fractions involves an extraction of grated cheese by water followed by a fractionation scheme, generally adapted from the fractionation protocol used to isolate cheese nitrogen fractions in the study of proteolysis in cheese during ripening. However, as sub-fractions have to be evaluated sensorially to assess their relative sensory impact and try to link it to their chemical composition, a suitable eluent has to be used in the chromatographic steps. Water or water-food-grade ethanol mixtures have been used for this purpose in combination with gel permeation chromatography (GPC) or high-performance liquid chromatography (HPLC). The final identification step generally involves mass spectrometry (MS) and tandem mass spectrometry (MS/MS) of nitrogenous compounds either isolated using HPLC, in a standalone mode or coupled with a mass spectrometer (HPLC-MS).
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2004-01-01 |