Published:Journal of Chromatographic Science,
ISSN 0021-9665Volume
39, Number 7, July 2001, pp. 297-300
Simple
and Rapid Analysis for Quantitation of the Most Important Volatile Flavor Compounds
in Yogurt by Headspace Gas Chromatography–Mass SpectrometryL.
Alonso*
Instituto de Productos Lácteos de Asturias (CSIC), Carretera de Infiesto
s/n, 33300 Villaviciosa, Asturias, Spain
M.J. Fraga
Instituto del Frío (CSIC), Ciudad Universitaria 28040, Madrid, Spain
The aim of
this experiment is to develop a rapid, simplified, direct gas chromatographic
(GC) method for the analysis of volatile flavor compounds in yogurt combining
a headspace with constant heating temperature and GC with a mass spectrometric
detect ion. Repeatability of the method is assessed. The relative standard deviation
for individual flavor compounds range from 3.5% for acetaldehyde to 8.4% for
acetone, with a total mean value of 52.4 ± 2.2 mg/kg for all of the studied
aroma components. Recovery for individual flavor compounds range from 63.7%
for acetone to 82.4% for acetic acid.
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