Rankin S A
Department of Animal and Avian Sciences, University of Maryland, College Park 20742, USA.
Adv Exp Med Biol. 2001;488:151-63. doi: 10.1007/978-1-4615-1247-9_13.
A method was developed based on solvent desorption dynamic headspace analysis for the identification and relative quantification of volatiles significant to the study of fermented dairy product aroma. Descriptions of applications of this method are presented including the measurement of diacetyl and acetoin in fermented milk, the evaluation of volatile-hydrocolloid interactions in dairy-based matrices, and the identification of volatiles in cheeses for canonical discriminative analysis. Advantages of this method include rapid analysis, minimal equipment investment, and the ability to analyze samples with traditional GC split/splitless inlet systems. Limitations of this method are that the sample must be in the liquid state and the inherent analytical limitation to those compounds that do not coelute with the solvent or solvent impurity peaks.
开发了一种基于溶剂解吸动态顶空分析的方法，用于鉴定和相对定量对发酵乳制品香气研究具有重要意义的挥发性物质。介绍了该方法的应用描述，包括发酵乳中双乙酰和乙偶姻的测定、乳基基质中挥发性物质与水胶体相互作用的评估，以及用于典型判别分析的奶酪中挥发性物质的鉴定。该方法的优点包括分析速度快、设备投资少，以及能够使用传统的气相色谱分流/不分流进样系统分析样品。该方法的局限性在于样品必须处于液态，并且对于那些与溶剂或溶剂杂质峰不共洗脱的化合物存在固有的分析限制。
