Volatile compounds give the first indication of the flavor in a dairy product. Volatiles are isolated from the sample matrix and then analyzed by chromatography, sensory methods or an electronic nose. Isolation may be performed by solvent extraction or headspace analysis, and gas chromatography is often employed with various detectors to identify odorants. The human nose is also used as a detector, and electronic noses are being developed to qualitate and quantitate volatiles. A reliable technique for analyzing odorants in dairy products has not yet been invented.
Keywords: dairy products; electronic nose; gas chromatography; volatile compounds.
Published 2014. This article is a U.S. Government work and is in the public domain in the USA.