ANALYSIS OF ODOR-ACTIVE VOLATILES FROM PSEUDOMONAS-FRAGI GROWN IN MILK

被引：51
|
作者：
CORMIER, F
RAYMOND, Y
CHAMPAGNE, CP
MORIN, A
机构：
[1] Food Research and Development Centre, Agriculture Canada, St. Hyacinthe, Québec, J2S 8E3
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1991年 / 39卷 / 01期
关键词：
D O I：
10.1021/jf00001a031
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Pseudomonas fragi produced a pleasant strawberry-like odor when grown in skim milk at 15-degrees-C. Volatiles from the culture broth were extracted and enriched by using a purge and trap method and analyzed by using sniffing FID-GC. FID revealed the presence of approximately 90 compounds. Concomitant olfactory analysis of the eluted compounds demonstrated that 26 were odor-active. Ethyl butyrate, ethyl 3-methylbutanoate, and ethyl hexanoate were the major contributors to the odor, while other compounds contributed to its complexity and richness.
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页码：159 / 161
页数：3
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