Published:Journal of Chromatographic Science,
ISSN 0021-9665Volume
39, Number 6, June 2001, pp. 222-228
Direct
Thermal Desorption in the Analysis of Cheese Volatiles by Gas Chromatography
and Gas Chromatography–Mass Spectrometry: Comparison with Simultaneous
Distillation–Extraction and Dynamic HeadspaceE.
Valero, J. Sanz, and I. Martínez–Castro
Instituto de Química Orgánica General (CSIC), Juan de la Cierva
3, 28006 Madrid, Spain
Direct thermal desorption (DTD) has been used as a technique
for extracting volatile components of cheese as a preliminary step to their
gas chromatographic (GC) analysis. In this study, it is applied to different
cheese varieties: Camembert, blue, Chaumes, and La Serena. Volatiles are also
extracted using other techniques such as simultaneous distillation–extraction
and dynamic headspace. Separation and identification of the cheese components
are carried out by GC–mass spectrometry. Approximately 100 compounds are
detected in the examined cheeses. The described results show that DTD is fast,
simple, and easy to automate; requires only a small amount of sample (approximately
50 mg); and affords quantitative information about the main groups of compounds
present in cheeses.
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