scholarly journals Volatile compounds of functional dairy products

2012 ◽  
pp. 11-19 ◽  
Author(s):  
Mirela Ilicic ◽  
Spasenija Milanovic ◽  
Marijana Caric ◽  
Katarina Kanuric ◽  
Vladimir Vukic ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Dairy Products ◽  
Standard Procedure ◽  
Dairy Product ◽  
Starter Culture ◽  
Decanoic Acid ◽  
Fat Content ◽  
Gas Chromatography Mass Spectrometry ◽  
Simultaneous Distillation Extraction ◽  
Fresh Cheese

Volatile compounds, affecting flavour of traditional and probiotic fresh cheese, were determined. Functional dairy product-fresh cheese was produced from milk of 2.5% fat content and milk of 4.2% fat content, under the semi-industrial conditions. The traditional starter culture Flora Danica (FD) and a combination of probiotic starter ABT-1 and FD (ABT-1:FD=1:1) were applied as starters. The volatile fractions were isolated by employing the combined simultaneous distillation-extraction technique (SDE). The compounds were identified by gas chromatography - mass spectrometry (GC-MS) and quantified by using standard procedure. Following 19 compounds have been identified: 8 hydrocarbons (decane, undecane, tridecane, tetradecane, pentadecane, hexadecane, octadecane and 2, 6, 10, 14-tetramethyl hexadecane); 6 ketones (2-heptanone, 2-nonanone, 2- undecanone, 2-pentadecanone, 2-heptadecanone and 2-tridecanone); 3 aldehydes (nonanal, tetradecanal and hexadecanal); 1 fatty acid (decanoic acid) and disulfide, bis (1-methylethyl). The highest levels were associated with hexadecanal, 2-pentadecanone, 2-tridecanone, and 2-undecanone in all examined samples, regardless to the starter culture and type of milk used.

scholarly journals The effects of temperature and ultrasound on the migration of di-(2-ethylhexyl) phthalate from plastic packaging into dairy products

2019 ◽  
Vol 51 (2) ◽  
pp. 242-248
Author(s):  
D. S. Bogdanović ◽  
D. H. Anđelković ◽  
I. S. Kostić ◽  
G. M. Kocić ◽  
T. D. Anđelković
Keyword(s):  
Infant Formula ◽  
Dairy Products ◽  
Dairy Product ◽  
Fat Content ◽  
Gas Chromatography Mass Spectrometry ◽  
Selected Ion Monitoring ◽  
Powdered Milk ◽  
Plastic Packaging ◽  
Whey Powder ◽  
Ethylhexyl Phthalate

The aim of this paper is to define migration of phthalates from plastic packaging into dairy products of different fat content caused by increasing temperature and application of ultrasound on dairy product. The most common used phthalate, di-(2-ethylhexyl) phthalate (DEHP) was investigated for migration into following food-recipients with different fat content: infant formula, milk powder, whey powder and water. The results obtained by liquid-liquid extraction followed by gas chromatography-mass spectrometry (GC-MS) were compared. The base peak ion of DEHP (m/z 149) was selected for further research and recording was performed in the selected ion monitoring mode (SIM). For the considered range of phthalate concentrations, 0.25 – 2.50 μg mL–1, the response of the mass-selective detector (MSD) was linear. Results showed that the migration of DEHP from packaging material is higher in dairy products with higher percentage of fat. The mass of migrated DEHP was the highest in the sample of infant formula, followed by powdered milk, whey powder and water. Phthalates being just incorporated into plastics, and not chemically bound to plastics, show increased migration when ultrasound is applied in addition to increased temperature.

scholarly journals Analysis of Volatile Constituents in Platostoma palustre (Blume) Using Headspace Solid-Phase Microextraction and Simultaneous Distillation-Extraction

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 415 ◽  
Author(s):  
Kung ◽  
Chen ◽  
Chao ◽  
Wu ◽  
Lin ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Headspace Analysis ◽  
Extraction Methods ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Headspace Solid Phase Microextraction ◽  
Simultaneous Distillation Extraction

Hsian-tsao (Platostoma palustre Blume) is a traditional Taiwanese food. It is admired by many consumers, especially in summer, because of its aroma and taste. This study reports the analysis of the volatile components present in eight varieties of Hsian-tsao using headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE) coupled with gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). HS-SPME is a non-heating method, and the results show relatively true values of the samples during flavor isolation. However, it is a kind of headspace analysis that has the disadvantage of a lower detection ability to relatively higher molecular weight compounds; also, the data are not quantitative, but instead are used for comparison. The SDE method uses distillation 2 h for flavor isolation; therefore, it quantitatively identifies more volatile compounds in the samples while the samples withstand heating. Both methods were used in this study to investigate information about the samples. The results showed that Nongshi No. 1 had the highest total quantity of volatile components using HS-SPME, whereas SDE indicated that Taoyuan Mesona 1301 (TYM1301) had the highest volatile concentration. Using the two extraction methods, 120 volatile components were identified. Fifty-six volatile components were identified using HS-SPME, and the main volatile compounds were α-pinene, β-pinene, and limonene. A total of 108 volatile components were identified using SDE, and the main volatile compounds were α-bisabolol, β-caryophyllene, and caryophyllene oxide. Compared with SDE, HS-SPME sampling extracted a significantly higher amount of monoterpenes and had a poorer detection of less volatile compounds, such as sesquiterpenes, terpene alcohols, and terpene oxide.

scholarly journals A Review of the Role of Milk and Dairy Products in the Development of Obesity and Cardiometabolic Disease

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1629-1629
Author(s):  
Anestis Dougkas ◽  
Ditte Hobbs
Keyword(s):  
Dairy Products ◽  
Dairy Product ◽  
Fat Content ◽  
Product Consumption ◽  
Meta Analyses ◽  
Dairy Milk ◽  
Dairy Product Consumption ◽  
Milk And Dairy Products

Abstract Objectives The consumption of milk and dairy products makes an important contribution to children's nutrient intake, yet due to relatively high saturated fat content, the health benefits of dairy products have come under question and public health advice is often perceived as unclear. This review aimed to provide an overview of the current available evidence taken from systematic reviews and meta-analyses on dairy product consumption and risk of obesity, type 2 diabetes (T2D) and cardiovascular disease (CVD) in children, adolescents, and adults. Methods The literature of English-language systematic reviews and meta-analyses published up to September 2019 was reviewed by searching the following three databases: ISI Web of Science, PubMed, and Google Scholar. Search terms included ‘dairy’, ‘milk’, ‘yogurt’, ‘obesity’, ‘adiposity’, ‘bodyweight’, ‘type 2 diabetes’, ‘cardiovascular diseases’, ‘coronary heart disease’, ‘blood pressure’, ‘insulin resistance’, ‘glucose’, ‘children’, ‘adolescents’, ‘adults’ and combinations of these. Published work on calcium supplementation was excluded. Results Milk and certain dairy products were found to be not associated with or inversely associated with obesity in children and adolescents. In adults, consumption of milk and dairy products improves body composition and enhances weight loss during energy restriction diets, while it has a neutral effect on body weight in maintenance diets. Prospective cohort studies suggest that the consumption of dairy products, with regular or low-fat content, does not adversely affect the risk of T2D or CVD outcomes and may have a protective effect. The plausible mechanisms underlying the effect of dairy nutrients on obesity and cardiometabolic disease are incompletely understood but may include effects on lipolysis, lipogenesis and fatty acid absorption. Conclusions Dairy product consumption, as part of a balanced diet, may protect against the risk of obesity, T2D, and CVD. However, further research is needed to better understand the role of different types of dairy products and of different fat content in obesity, T2D, and CVD. The new and emerging range of products (including plant-based alternatives) being used as dairy milk substitutes has yet to be evaluated in scientific studies. Funding Sources None.

scholarly journals Comparison characteristics of fresh cheese made with kombucha inoculum and traditional starter

2019 ◽  
pp. 86-92
Author(s):  
Mirela Ilicic ◽  
Maja Bjekic ◽  
Spasenija Milanovic ◽  
Vladimir Vukic ◽  
Katarina Kanuric ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Starter Culture ◽  
Black Tea ◽  
Fat Content ◽  
Sensory Characteristics ◽  
Physico Chemical ◽  
Fresh Cheese ◽  
Cheese Products

The quality of fresh cheese produced with the addition of traditional starter culture and kombucha inoculum have been investigated in this study. Fresh cheese was produced from milk with 3% fat content. The traditional starter culture FD-DVS XPL-1 (Chr. Hansen A/S, Denmark) and kombucha inoculum cultivated on black tea were applied for production two different fresh cheese samples. Physico-chemical and sensory characteristics of fresh cheese products were tested after production. The cheese yield of fresh cheese with traditional starter culture was higher compare to fresh cheese with kombucha inoculum. The obtained results showed significant differences in physicochemical properties and sensory characteristics between cheeses.

Isolation and quantification of cholesterol oxides in dairy products by selected ion monitoring mass spectrometry

1995 ◽  
Vol 62 (1) ◽  
pp. 101-113 ◽  
Author(s):  
Jacob H. Nielsen ◽  
Carl Erik Olsen ◽  
Christina Duedahl ◽  
Leif H. Skibsted
Keyword(s):  
Mass Spectrometry ◽  
Dairy Products ◽  
Solid Phase ◽  
Dairy Product ◽  
Oxidation Products ◽  
Gas Chromatography Mass Spectrometry ◽  
Cholesterol Oxidation ◽  
Preparative Hplc ◽  
Selected Ion Monitoring ◽  
Limit Of Quantification

SUMMARYA method for isolation, detection and quantification of cholesterol oxidation products based on solid phase extraction in combination with preparative HPLC and gas chromatography–mass spectrometry selected ion monitoring has been developed for dairy products. The isolation procedure had a high recovery and artifact formation was minimal, as shown by isotope labelling. The limits of detection ranged from 0.3 to 35 pg/μl of the isomeric forms of 7-hydroxycholesterol, 20α-hydroxycholesterol, the isomeric forms of cholesterol-5,6-epoxides, cholestanetriol, 25-hydroxycholesterol and 7-ketocholesterol corresponding to a limit of quantification of 2–6 ng oxysterol/g lipid in the dairy product, depending on the nature of the cholesterol oxidation product.

scholarly journals Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction

2016 ◽  
Vol 24 (4) ◽  
pp. 313 ◽  
Author(s):  
Y.J. Xie ◽  
Z.F. He ◽  
E. Zhang ◽  
H.J. Li
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Internal Standard ◽  
Gas Chromatography Mass Spectrometry ◽  
Female Rabbit ◽  
Chromatography Mass Spectrometry ◽  
Odour Activity Value ◽  
Simultaneous Distillation Extraction ◽  
Rabbit Meat

<p>This study explored the key volatile compounds in both male and female rabbit meat. Simultaneous distillation extraction with dichloromethane was adopted to extract the volatile compounds in Hyla rabbit meat. A total of 35 volatile compounds were identified by gas chromatography–mass spectrometry and quantified with 2, 4, 6-thimethylpyridine as internal standard. Seventeen volatile aldehydes, 4 alcohols, 2 ketones, 2 acids, 1 heterocyclic compound, 2 alkanes and 7 esters were detected. Hexanal, heptanal, octanal, nonanal, (E, E)-2, 4-decadienal, 1-octen-3-ol and (Z)-2-decenal were the key odorant compounds, with high relative odour activity value. Furthermore, the concentration of volatile compounds in male rabbit meat was higher than that in female rabbit meat.</p>

scholarly journals Influence of fat content and starter cultures on the quality of fermented dairy products

2015 ◽  
pp. 55-63
Author(s):  
Mirela Ilicic ◽  
Spasenija Milanovic ◽  
Dajana Hrnjez ◽  
Katarina Kanuric ◽  
Vladimir Vukic ◽  
...  
Keyword(s):  
Dairy Products ◽  
Starter Culture ◽  
Fat Content ◽  
Starter Cultures ◽  
Chemical Quality ◽  
Textural Characteristics ◽  
Physico Chemical ◽  
Fermented Dairy Products ◽  
Fermented Dairy

The objective of this study was to investigate the effect of fat content and type of the starter culture (traditional or probiotic) on physico-chemical quality, rheological and textural characteristics of the fermented dairy products during 14 days of storage. Seven different fermented dairy products of two different groups: stirred and set yoghurts were used in this study. The rheological and textural characteristics of the analyzed type of fermented dairy products after the production and during storage are dependent on the chemical composition, particularly fat content.

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