DBPapers
DOI:10.5593/SGEM2013/BF6/S25.026

STUDIES REGARDING ANALYSIS OF VOLATILE COMPOUNDS AND AROMA OF GOUDA CHEESE WITH SPICES

A. Majdik
Tuesday 6 August 2013 by Libadmin2013

References: 13th SGEM GeoConference on Nano, Bio And Green – Technologies For A Sustainable Future, www.sgem.org, SGEM2013 Conference Proceedings, ISBN 978-619-7105-06-3 / ISSN 1314-2704, June 16-22, 2013, 257 - 260 pp

ABSTRACT

Gouda with spices aroma is considered to be an important issue for cheese producers and consumers as well. Therefore, in this context analysis techniques for identification or confirmation of existence of relevant compounds in cheese play a significant role, for this is used gas chromatograph - mass spectrometric (GC-MS) methods.
We are interested to evaluate how far mass spectra of volatile compounds, produced in a simple and efficient way without specific sample preparation and chromatographic compound separation techniques, can be used for substance classification by pattern recognition methods.

Keywords: aroma, volatile compounds, GC-MS (gas chromatograph - mass spectrometric).