Fast characterization of cheeses by dynamic headspace-mass spectrometry

Analytical Chemistry
Christophe PérèsJean-Louis Berdagué

Abstract

This study describes a rapid method to characterize cheeses by analysis of their volatile fraction using dynamic headspace-mass spectrometry. Major factors governing the extraction and concentration of the volatile components were first studied. These components were extracted from the headspace of the cheeses in a stream of helium and concentrated on a Tenax TA trap. They were then desorbed by heating and injected directly into the source of a mass spectrometer via a short deactivated silica transfer line. The mass spectra of the mixture of volatile components were considered as fingerprints of the analyzed substances. Forward stepwise factorial discriminant analysis afforded a limited number of characteristic mass fragments that allowed a good classification of the batches of cheeses studied.

References

Nov 24, 1999·Journal of Agricultural and Food Chemistry·R T Marsili
Dec 22, 1999·Journal of Agricultural and Food Chemistry·S Sablé, G Cottenceau
Oct 14, 2000·Journal of Agricultural and Food Chemistry·B DittmanS Nitz
Oct 31, 2008·Talanta·B JaillaisJ Auger

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Citations

Mar 25, 2005·Analytical and Bioanalytical Chemistry·Miguel del Nogal SánchezBernardo Moreno Cordero
Sep 24, 2004·Journal of Chromatography. a·A Serrano, M Gallego
Jul 19, 2002·Journal of Mass Spectrometry : JMS
Nov 17, 2004·Journal of Dairy Science·F K TavariaF Xavier Malcata
Dec 22, 2005·Mass Spectrometry Reviews·Philippe A Guy, François Fenaille
Feb 20, 2007·Molecular Nutrition & Food Research·Dana StingelPeter Schreier

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