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.

引用

页码：159 / 161

页数：3

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