کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8979258 | 1107118 | 2005 | 13 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
HS-SPME gas chromatographic characterization of volatile compounds in milk tainted with off-flavour
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کلمات کلیدی
flame ionization detector - آشکارساز یونیزاسیون شعلهOlfactometry - اولفکتومتریSensory analysis - تجزیه و تحلیل حسی یا ارزیابی حسی Feeding - تغذیهSilage - سیلوMilk - شیرMass spectrometry - طیف سنجی جرمیOff-flavour - غیر عطر و طعمSolid-phase micro-extraction - میکرو استخراج جامد فازGas chromatography - کروماتوگرافی گازی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: HS-SPME gas chromatographic characterization of volatile compounds in milk tainted with off-flavour HS-SPME gas chromatographic characterization of volatile compounds in milk tainted with off-flavour](/preview/png/8979258.png)
چکیده انگلیسی
Milk samples, collected from nine healthy mid-lactation Holstein cows, were analysed organoleptically by two sensory panels, and chromatographically using mass spectrometry/flame ionization (MSD/FID) and olfactometric detectors. The sensory panels found that the samples collected after the cows were forage-starved for approximately 12Â h were of good flavour quality, whereas at least 89% of the samples collected after they were fed baled grass silage were tainted with off-flavour characterized as “feed”. The corresponding MSD/FID chromatograms revealed that 30Â min post-feeding samples had significantly (p<0.05) higher concentrations of ethanol, propane-2-one, dimethyl sulphide, butane-2-one, hexanal, heptanal and octane-2,3-dione, whereas 3Â h post-feeding samples showed higher concentrations of four of these compounds (propane-2-one, dimethyl sulphide, butane-2-one and hexanal). Olfactometric analysis performed on five milk samples (four off-flavoured and one of good flavour quality) revealed approximately 75 aroma-active compounds. Nearly all these compounds were common to all the analysed milk extracts (both off-flavoured and good quality samples), suggesting that off-flavour originated from the concentration differences of a common set of compounds rather than from the absence or presence of specific compounds.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 15, Issue 12, December 2005, Pages 1203-1215
Journal: International Dairy Journal - Volume 15, Issue 12, December 2005, Pages 1203-1215
نویسندگان
A. Mounchili, J.J. Wichtel, J.O. Bosset, I.R. Dohoo, M. Imhof, D. Altieri, S. Mallia, H. Stryhn,