| Title: | Accurate determination of volatile-flavor components in bos grunniens milk by high-throughput dynamic headspace gas chromatographic-mass spectrometry |
| Author(s): | Jia W; Zhang R; Shi L; Zhang F; Chang J; Chu X; |
| Address: | "School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, 710021, China; Chinese Academy of Inspection and Quarantine, Beijing 100123, China. Electronic address: foodjiawei@aliyun.com. School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, 710021, China. Electronic address: 15129061302@163.com. School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, 710021, China. Electronic address: wohenaishilin@163.com. Chinese Academy of Inspection and Quarantine, Beijing 100123, China. Electronic address: 170422811@qq.com. Thermo Fisher Scientific, 355 River Oaks Parkway, San Jose, CA, United States. Electronic address: yicheruolan@163.com. School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, 710021, China; Chinese Academy of Inspection and Quarantine, Beijing 100123, China. Electronic address: xiaogangchu@aliyun.com" |
| DOI: | 10.1016/j.chroma.2019.06.058 |
| ISSN/ISBN: | 1873-3778 (Electronic) 0021-9673 (Linking) |
| Abstract: | "A dynamic headspace (DHS) with DVB/CAR/PDMS trapping materials was coupled to a gas chromatography-mass spectrometry for the separation and identification of volatile-flavor compounds in bos grunniens (yak) milk. The principal components analysis coupled with response surface methodology optimized the main variables of the device (10?ª+g sample quality, 5?ª+min desorption time, 3.0?ª+g adding sodium chloride, 72?ª+ degrees C extraction temperature, 28?ª+min pre-equilibrium time and 86?ª+min extraction time). Total 235 volatile components were identified. The limit of detections and quantifications of volatile components were 0.01-5.35?ª+mg?ª+kg(-1) and 0.01-9.41?ª+mg?ª+kg(-1), respectively, with relative standard deviation from 0.2% to 6.4%. The method performed well during volatile-flavor components analysis from the yak milk sample, producing excellent extraction parameters for the volatile components. Eighty-two volatile components identified in yak milk belonged to a broad range of chemical classes (ketones, aldehydes, aromatics, acids, alkanes, and estes), and 73 of them were at trace levels. Meanwhile, using gas chromatography-olfactometry technique, 11 volatile components were identified as contributors to the aroma of yak milk. In conclusions, a sensitive, convenient and reliable method was developed for the accurate determination of volatile-flavor compounds in yak milk utilizing DHS-GC/MS analyses" |
| Keywords: | Animals Cattle Dimethylpolysiloxanes/chemistry Flavoring Agents/*analysis Gas Chromatography-Mass Spectrometry/*methods Milk/*chemistry Odorants/*analysis Polyvinyls/chemistry Volatile Organic Compounds/*analysis Chemometrics Dynamic headspace Gas chromat; |
| Notes: | "MedlineJia, Wei Zhang, Rong Shi, Lin Zhang, Feng Chang, James Chu, Xiaogang eng Netherlands 2019/07/06 J Chromatogr A. 2019 Oct 11; 1603:67-82. doi: 10.1016/j.chroma.2019.06.058. Epub 2019 Jun 28" |
