Long Term Study of Volatile Compounds from Deep Frozen Canned Processed Cheeses Proposed as Control Standards

摘要

For the analysis of food volatiles using analytical techniques where no simple calibration method exists, standards are necessary for control charts, comparison of different types of equipment and stability control of the latter. For this purpose, volatile components from four industrial processed cheese types (1/4 fat, Emmental, Glarissa and Salami), stored in gas-tight aluminium cans at -20℃, were investigated by dynamic headspace gas chromatography using two concentrators, Tekmar LSC 2000 and Tekmar 3100, over one year each, with a one-year break between the two periods. On the basis of their relative standard deviation (<6%), repeatability (≤1 outlier) and signal intensity (> 1000 arbitrary units), seven compounds in the "Salami"-type for the Tekmar LSC 2000 and five in the "Emmentaler"-type for the Tekmar 3100 respectively were selected as potential control standards with very different retention times. Moreover some differences of performance were found between the two purge & trap concentrators used.