Application of Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry for Flavor Analysis of Cheese-Based Products

摘要

This paper describes how solid-phase microextraction (SPME) can be used as a simple, rapid sample preparation technique prior to GC-MS for the study of flavor impact chemicals in cheese and dairy products. Four specific flavor/off-flavor applications are discussed: (1) the quantitative measurement of 2,4,5-trimethyloxazole, a potent off-flavor chemical in spray-dried cultured dairy powder; (2) the quantitation of dimethyl sulfide, the chemical responsible for a desirable creamed-corn flavor in cheese powders; (3) the determination of mold metabolites as the cause of desirable and undesirable flavors in a processed cheese product; and (4) how SPME GC-MS results can be analyzed by chemometrics to predict pass/fail flavor status of cheese powders.