scholarly journals Changes in Egg Volatiles during Storage

2011 ◽  
Vol 20 (No. 2) ◽  
pp. 79-82 ◽  
Author(s):  
J. ADAMIEC ◽  
M. DOLEŽAL ◽  
K. MÍKOVÁ ◽  
J. DAVÍDEK
Keyword(s):  
Organic Solvent ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Static Headspace ◽  
Dynamic Headspace ◽  
Purge And Trap ◽  
Simultaneous Distillation Extraction ◽  
Egg Freshness

The quality of eggs is tightly associated with freshness. New possibilities for the determination of egg freshness were studied. The volatile compounds of eggs and their changes during storage were followed. Three methods for extraction of volatiles were compared: dynamic headspace (Purge and Trap), static headspace (Solid Phase of Microextraction – SPME) and extraction according to Likens-Nickerson by simultaneous distillation-extraction (SDE) with diethyl ether as organic solvent. The extracts were analysed by GC/FID. The volatiles in an extract obtained by SDE method were identified by GC-MS. The extract includes aldehydes, alcohols, acids and esters. The volatiles in an extract obtained by SPME and Purge and Trap have not been identified until now. The changes in volatiles during storage of eggs using the above mentioned methods were studied.

Determination of Volatiles in Ham by Gas Chromatography with Olfactory Detection

2016 ◽  
Vol 12 (4) ◽  
pp. 323-332 ◽  
Author(s):  
Yali Dang ◽  
Zhu Liu ◽  
Xianfeng Gao ◽  
Xinchang Gao ◽  
Jinxuan Cao ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Active Compounds ◽  
Technological Potential ◽  
Simultaneous Distillation Extraction ◽  
Olfactory Detection ◽  
Jinhua Ham ◽  
Flavor Profile

Abstract The aroma-active compounds of Jinhua ham were analyzed after isolation using simultaneous distillation extraction (SDE) and solid phase microextraction (SPME). In spite of the remarkable similarity between the dry-cured hams, the technological potential of combinations of both has never been explored before. Results show that 2, 6-dimethyl-pyrazine, hexanal, 2-heptanone, ethyl acetate and 2-pentyl-furan made the predominant contribution to the aroma of Jinhua ham. In fact, 28 volatile compounds were extracted using SDE, with cured, toasted, fatty and fried odors playing important roles in the “boiled ham”. At the same time, 29 volatile compounds with cured, sulfurous alliaceous and spicy herbaceous flavor were the main contributors to the ham odor. Furthermore, the contribution of each aroma-active component to the whole ham flavor profile was evaluated by aroma extract dilution analysis. The 2, 6-dimethyl-pyrazine and 3-(methylthio)-propanal was identified as the most intense aroma-active compounds of Jinhua ham due to their high log2 (FD-factor) and characteristic aroma.

scholarly journals Measurement of Off-Flavoring Volatile Compounds and Microbial Load as a Probable Marker for Keeping Quality of Pasteurized Milk

2019 ◽  
Vol 9 (5) ◽  
pp. 959 ◽  
Author(s):  
Anjum Rashid ◽  
Imran Javed ◽  
Barbara Rasco ◽  
Shyam Sablani ◽  
Muhammad Ayaz ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Storage Period ◽  
Microbial Load ◽  
Plate Count ◽  
Milk Product ◽  
Pasteurized Milk ◽  
Keeping Quality ◽  
Different Temperatures

(1) Background: Multiple attempts have been conducted to correlate milk keeping quality with chemical, physical or bacteriological parameters. These methods only measure the chemical changes in milk produced by bacteria. Headspace solid-phase micro-extraction (HS-SPME) is an economic and recent method used to measure both volatile compounds and microbial load in milk, also allowing to keep the quality of the milk product. (2) Methods: The present study was conducted to identify and measure the off-flavoring volatile compounds through gas chromatography coupled with flame ionization detector (GC-FID) and the microbial load of pasteurized fluid milk stored at different temperatures, as a possible indicator of its keeping quality. (3) Results: The highest results were obtained to acetone, followed by butanone, pentanal and ethanol. These mean values were significantly enhanced from the 0 to 19th day of storage, at 10 °C. At day 19th, the minimum score for aroma, flavor and overall acceptability were also recorded as 4.33 ± 0.17, 4.02 ± 0.06, 4.00 ± 0.04, respectively. Likewise, maximum values for standard plate count (Log10 CFU 15.54 ± 0.40 mL−1) and total psychotroph count (Log10 CFU 11.67 ± 0.30mL−1) were reported at 10 °C and 4 °C. (4) Conclusion: HS-SPME/GC-FID methodology revealed to be very sensitive and capable to be applied in volatile compounds quantification in pasteurized milk produced during the storage period at different temperatures.

Polymeric ionic liquid coatings versus commercial solid-phase microextraction coatings for the determination of volatile compounds in cheeses

Talanta ◽  
2014 ◽  
Vol 121 ◽  
pp. 153-162 ◽  
Author(s):  
María J. Trujillo-Rodríguez ◽  
Honglian Yu ◽  
William T.S. Cole ◽  
Tien D. Ho ◽  
Verónica Pino ◽  
...  
Keyword(s):  
Ionic Liquid ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Polymeric Ionic Liquid
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