Selective detection of carbon-13-labeled compounds by gas chromatography/emission spectroscopy

1990 ◽  
Vol 62 (22) ◽  
pp. 2509-2512 ◽  
Author(s):  
Bruce D. Quimby ◽  
Paul C. Dryden ◽  
James J. Sullivan
Keyword(s):  
Gas Chromatography ◽  
Emission Spectroscopy ◽  
Selective Detection ◽  
Labeled Compounds

Radioassay by Gas Chromatography of Tritium- and Carbon-14-Labeled Compounds

1958 ◽  
Vol 30 (5) ◽  
pp. 903-906 ◽  
Author(s):  
Richard. Wolfgang ◽  
F. S. Rowland
Keyword(s):  
Gas Chromatography ◽  
Labeled Compounds ◽  
Carbon 14

scholarly journals RESEARCH OF AROMA FORMED COMPONENTS OF RENNET CHEESES

Food systems ◽  
2019 ◽  
Vol 1 (4) ◽  
pp. 19-26
Author(s):  
I M. Pochitskaya ◽  
A. P. Laktionova ◽  
V. L. Roslik
Keyword(s):  
Gas Chromatography ◽  
Acetic Acid ◽  
Solid Phase ◽  
Fiber Material ◽  
Caproic Acid ◽  
Volatile Components ◽  
Selective Detection ◽  
Hexyl Acetate ◽  
Main Components ◽  
Flavor Profile

The results of the study of the composition of volatile compounds of rennet cheeses are presented. Sample preparation was performed using Supelco’s solid-phase microextractor, including a special fiber material coated with a layer of divinylbenzene-carboxene-polydimethylsiloxane «DVB / Carboxen / PDMS StableFlesh ™». Using gas chromatography with mass-selective detection, about 400 aroma-forming components were detected, among which 39 compounds were identified, which form the basis of the flavor profile of cheeses. The main flavor descriptors for all cheeses are: propionic, butyric, and caproic acids, acetoin, methyl amyl ketone, 2-nonanone, and limonene. It has been established that the profile of volatile components for cheeses various ripening periods, has significant differences. Thus, for semi-hard cheeses made using propionic acid microorganisms, the most characteristic components are acids — propionic and butyric, as well as compounds of the terpene series o-cymene and β-pinene. For semi-hard cheeses of the Dutch group (formed from the layer), with maturities from 20 days to 3 months, the terpene compounds and esters are the most significant, whereas for superhard cheeses with a maturity of more than a year, the main components affecting the aromatic profile are butyric and caproic acids, 2-heptanone and limonene. Semi-hard and hard cheeses with ripening periods from 3 to 6 months are characterized by a high content of caproic and butyric acids, as well as by the presence of such aromatic substances as limonene and acetic acid ethyl acetate (hexyl acetate). Semi-hard cheeses, which are molded in bulk, with maturities from 10 days to 3 months contain acetoin, caproic acid, as well as significant quantities of the same limonene and hexylacetate.

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