Changes in volatile compounds from sliced Havarti cheese during storage analyzed by dynamic headspace GC/MS

Pia Lund, J. Sørensen, L.F. Hansen, Gunhild Kofoed Hølmer

    Research output: Contribution to journalJournal articleResearchpeer-review

    Abstract

    Sliced Havarti cheese in retail packages with modified atmosphere were stored at 5degreesC for up to 21 days exposed to light or protected against light. The changes in the volatile profile of the cheese was determined by dynamic headspace GC/MS. Fifty-seven compounds (aldehydes, alcohols, ketones, esters, lactones, and hydrocarbons) were identified and their relative abundance was followed during storage. The complete data set of volatiles of all Havarti cheeses was subjected to partial least squares regression (PLSR) analyses. During storage an increase in the content of some of the volatiles was observed. For Havarti cheeses exposed to light increasing levels of octane, 1-pentanol, nonanal, and tridecane were observed.
    Original languageEnglish
    JournalMilchwissenschaft-Milk Science International
    Volume57
    Issue number8
    Pages (from-to)440-444
    ISSN0026-3788
    Publication statusPublished - 2002

    Cite this

    Lund, Pia ; Sørensen, J. ; Hansen, L.F. ; Hølmer, Gunhild Kofoed. / Changes in volatile compounds from sliced Havarti cheese during storage analyzed by dynamic headspace GC/MS. In: Milchwissenschaft-Milk Science International. 2002 ; Vol. 57, No. 8. pp. 440-444.
    @article{b2df2adbd0e24bcaa881e81c896e6c52,
    title = "Changes in volatile compounds from sliced Havarti cheese during storage analyzed by dynamic headspace GC/MS",
    abstract = "Sliced Havarti cheese in retail packages with modified atmosphere were stored at 5degreesC for up to 21 days exposed to light or protected against light. The changes in the volatile profile of the cheese was determined by dynamic headspace GC/MS. Fifty-seven compounds (aldehydes, alcohols, ketones, esters, lactones, and hydrocarbons) were identified and their relative abundance was followed during storage. The complete data set of volatiles of all Havarti cheeses was subjected to partial least squares regression (PLSR) analyses. During storage an increase in the content of some of the volatiles was observed. For Havarti cheeses exposed to light increasing levels of octane, 1-pentanol, nonanal, and tridecane were observed.",
    author = "Pia Lund and J. S{\o}rensen and L.F. Hansen and H{\o}lmer, {Gunhild Kofoed}",
    year = "2002",
    language = "English",
    volume = "57",
    pages = "440--444",
    journal = "Milchwissenschaft",
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    }

    Changes in volatile compounds from sliced Havarti cheese during storage analyzed by dynamic headspace GC/MS. / Lund, Pia; Sørensen, J.; Hansen, L.F.; Hølmer, Gunhild Kofoed.

    In: Milchwissenschaft-Milk Science International, Vol. 57, No. 8, 2002, p. 440-444.

    Research output: Contribution to journalJournal articleResearchpeer-review

    TY - JOUR

    T1 - Changes in volatile compounds from sliced Havarti cheese during storage analyzed by dynamic headspace GC/MS

    AU - Lund, Pia

    AU - Sørensen, J.

    AU - Hansen, L.F.

    AU - Hølmer, Gunhild Kofoed

    PY - 2002

    Y1 - 2002

    N2 - Sliced Havarti cheese in retail packages with modified atmosphere were stored at 5degreesC for up to 21 days exposed to light or protected against light. The changes in the volatile profile of the cheese was determined by dynamic headspace GC/MS. Fifty-seven compounds (aldehydes, alcohols, ketones, esters, lactones, and hydrocarbons) were identified and their relative abundance was followed during storage. The complete data set of volatiles of all Havarti cheeses was subjected to partial least squares regression (PLSR) analyses. During storage an increase in the content of some of the volatiles was observed. For Havarti cheeses exposed to light increasing levels of octane, 1-pentanol, nonanal, and tridecane were observed.

    AB - Sliced Havarti cheese in retail packages with modified atmosphere were stored at 5degreesC for up to 21 days exposed to light or protected against light. The changes in the volatile profile of the cheese was determined by dynamic headspace GC/MS. Fifty-seven compounds (aldehydes, alcohols, ketones, esters, lactones, and hydrocarbons) were identified and their relative abundance was followed during storage. The complete data set of volatiles of all Havarti cheeses was subjected to partial least squares regression (PLSR) analyses. During storage an increase in the content of some of the volatiles was observed. For Havarti cheeses exposed to light increasing levels of octane, 1-pentanol, nonanal, and tridecane were observed.

    M3 - Journal article

    VL - 57

    SP - 440

    EP - 444

    JO - Milchwissenschaft

    JF - Milchwissenschaft

    SN - 0026-3788

    IS - 8

    ER -