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J Sci Food Agric

Title:		Analyzing volatile compounds in dairy products
Author(s):		Tunick MH;
Address:		"Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, Wyndmoor, PA, 19038, USA"
Journal Title:		J Sci Food Agric
Year:		2014
Volume:		20140218
Issue:		9
Page Number:		1701 - 1705
DOI:		10.1002/jsfa.6586
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"Volatile compounds give the first indication of the flavor in a dairy product. Volatiles are isolated from the sample matrix and then analyzed by chromatography, sensory methods or an electronic nose. Isolation may be performed by solvent extraction or headspace analysis, and gas chromatography is often employed with various detectors to identify odorants. The human nose is also used as a detector, and electronic noses are being developed to qualitate and quantitate volatiles. A reliable technique for analyzing odorants in dairy products has not yet been invented"
Keywords:		"Chromatography, Gas Dairy Products/*analysis Diet *Electronic Nose Humans Odorants/*analysis Taste Volatile Organic Compounds/*analysis/isolation & purification dairy products electronic nose gas chromatography volatile compounds;"
Notes:		"MedlineTunick, Michael H eng England 2014/02/20 J Sci Food Agric. 2014 Jul; 94(9):1701-5. doi: 10.1002/jsfa.6586. Epub 2014 Feb 18"