||Determination of Volatile Organic Compounds in Blue Cheese Using Head Space-Mono Trap with Gas Chromatography Mass Spectrometry
||Faloje, Haedar Al (Analytikergruppen, Institut for Kemi, Danmarks Tekniske Universitet, DTU, DK-2800 Kgs. Lyngby, Denmark)
||Technical University of Denmark, DTU, DK-2800 Kgs. Lyngby, Denmark
||The aim of the project is to generate a knowledge base for the improving standard technique or method to characterize cheese by use Head space Mono Trap Gas Chromatography (HS-MT-GC-MS). Identification quality and quantity of volatile compounds is one way to characterize cheese. The project will provide information about the ratio of molecular concentration content in different types of cheese. The new standard method will be useful to for analysis of volatile organic compounds in cheese, mainly to improve the detection limit by improve sensitive to detector to GC-MS. Extraction method is a important part in project for accumulating the small amount of VOC in cheese. Take into account to avoid great quantities of some alcohol or ketones. Under standard condition each cheese gives its own flavor and changes can be seen in this flavor as a given cheese ripen.  P 152.
For understand why are every type of cheese has his flavor. What are common compounds in different types of cheese and determination the quantities common compounds. In the future it will be easy to cheese company to control the flavor and provide taste cheese, as desired by the customer or produce the artificial cheese flavor.
||Technical University of Denmark (DTU) : Kgs. Lyngby, Denmark
Creation date: 2011-01-06
Update date: 2011-01-06