Impact of processing steps on the composition of volatile compounds in cheese powders.

Varming C; Beck T. K; Petersen M. A; Ardoe Y.

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Impact of processing steps on the composition of volatile compounds in cheese powders.

机译：加工步骤对干酪粉中挥发性化合物组成的影响。

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Changes in the composition of volatile compounds during processing of cheese powders, made from Emmental and Danbo cheese were analysed by dynamic headspace gas chromatography-mass spectrometry. Samples comprised cheese, melted cheese slurry, the slurry heat treated using three different time and temperature combinations, and the spray-dried cheese powder. About 100 volatile compounds were identified. During melting of the cheese the level of some volatile compounds increased significantly; heat treatment mainly leads to a loss of compounds and spray drying leads to a substantial reduction of volatile compounds, with the exception of a range of aldehydes that increased. The final cheese powders could, however, be distinguished according to cheese type.

机译：用动态顶空气相色谱-质谱法分析了由埃门塔尔干酪和丹波干酪制得的干酪粉加工过程中挥发性化合物的组成变化。样品包括干酪，融化的干酪浆，使用三种不同时间和温度组合进行热处理的浆液以及喷雾干燥的干酪粉。鉴定出约100种挥发性化合物。在奶酪融化过程中，一些挥发性化合物的含量显着增加。热处理主要导致化合物的损失，而喷雾干燥则导致挥发性化合物的大量减少，除了一系列增加的醛以外。但是，最终的奶酪粉可以根据奶酪的类型进行区分。

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来源
《International Journal of Dairy Technology》 |2011年第2期|共10页
作者
Varming C; Beck T. K; Petersen M. A; Ardoe Y.;
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正文语种 eng
中图分类食品工业;
关键词
CHEESE VARIETIES; CLASSIFICATION; DAIRY PRODUCTS; DANBO CHEESE; DRIED DAIRY PRODUCTS; DRIED FOODS; EMMENTAL CHEESE; HEATING; INSTANT FOODS; MELTING; SPRAY DRIED FOODS; SPRAY DRYING; VOLATILE COMPOUNDS; Milk and dairy products; Cheese;

机译：奶酪品种;分类;乳制品;DANBO奶酪;干乳制品;干食品;干酪;加热;速溶食品;熔化;喷雾干燥食品;喷雾干燥;挥发性化合物;牛奶和乳制品;奶酪;

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1. Impact of processing steps on the composition of volatile compounds in cheese powders. [J] . Varming C, Beck T. K, Petersen M. A, International Journal of Dairy Technology . 2011,第2期

机译：加工步骤对干酪粉中挥发性化合物组成的影响。
2. Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders. [J] . Fisk I. D, Boyer M, Linforth R. S. T. European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2012,第3期

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3. Study of the chemical composition, proteolysis, lipolysis and volatile compounds profile of commercial Reggianito Argentino cheese: Characterization of Reggianito Argentino cheese [J] . I.V. Wolf, M.C. Perotti, S.M. Bernal, Food research international . 2010,第4期

机译：商业Reggianito阿根廷干酪的化学组成，蛋白水解，脂解和挥发性化合物的特征研究：Reggianito阿根廷干酪的表征
4. Volatile Organic Compound Detection with FET Sensors and Neural Network Data Processing as a Preliminary Step to Early Lung Cancer Diagnosis [C] . John C. Cancilla, Bin Wang, Pablo Diaz-Rodriguez, International Conference on Neural Computation Theory and Applications . 2014

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5. Identification of characteristic volatile organic compounds released during the decomposition process of human remains and analogues. [D] . Caraballo, Norma Iris. 2014

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6. Physicochemical Composition Antioxidant Status Fatty Acid Profile and Volatile Compounds of Milk and Fresh and Ripened Ewes’ Cheese from a Sustainable Part-Time Grazing System [O] . Rosario Gutiérrez-Peña, Carmen Avilés, Hortensia Galán-Soldevilla, 2021

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7. The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese [O] . Guarrasi V., Sannino C., Moschetti M., 2017

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Impact of processing steps on the composition of volatile compounds in cheese powders.

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