Free Access
Issue
Analusis
Volume 28, Number 10, December 2000
Structure elucidation by LC-MS
Page(s) 973 - 979
Section Original articles
DOI https://doi.org/10.1051/analusis:2000164
Analusis 28, 973-979 (2000)
DOI: 10.1051/analusis:2000164

Effect of adding hygroscopic salts on the analysis of the volatile fraction of cheese

D. Canac-Arteaga, F. Begnaud, C. Viallon and J.-L. Berdagué

Laboratoire Flaveur, Station de Recherches sur la Viande, INRA de Theix, 63122 Ceyrat


(Received September 19, 2000; revised February 19, 2001; accepted February 21, 2001.)

Abstract
We investigated the effect of adding hygroscopic salts on the analysis by dynamic headspace - gas chromatography - mass spectrometry of the volatile fraction of cheese. We tested five salts: calcium chloride, magnesium sulfate, potassium carbonate, sodium chloride and sodium sulfate. Relative humidity of the headspace, pH value of the matrix, desorption of volatile components and their odor were modified differently according to the salt used. Adding magnesium sulfate or potassium carbonate respectively released carboxylic acids and amino compounds from the matrix, whereas calcium chloride restricted the overall desorption of the volatile components. Sodium sulfate and sodium chloride had little effect.


Key words: Inorganic salts -- cheese -- relative humidity -- volatile components -- dynamic headspace.


© EDP Sciences, Wiley-VCH 2000

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