Analysis of volatile compounds and sources from Qula casein based by SPME- GC- MS method
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Gansu Hualing Biotechnology Research Center
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College of Food Science and Engineering,Harbin Institute of Technology
More Information
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- Received Date:
December 21, 2015
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Abstract
In this stuy,in order to explore the special volatile compounds of Qula casein as well as their source,the SPME- GC- MS had been used to detect the volatile chemistries of caseins extracte from different raw materials as well as Qula and fresh milk. The results indicated that acetic acid,3- oxhydryl- 2- butanone,nonanal,toluene and sulfur dioxide were the distinctively substance of the Qula casein,which had unique contribution to the Qula casein special odor and acetic acid was root in Qula.3- oxhydryl-2- butanone was partly root in Qula,and partly from the production process.Nonanal,toluene and sulfur dioxide were from the preparation procedure. In addition,regional divergence of Qula had a biggish contribution to the smell of casein but not the color of the raw material.
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