VOLATILE COMPOUND CHARACTERIZATION OF CAPRINE MILK BY MULTIVARIATE OPTIMIZATION OF HEADSPACE SOLID PHASE MICRO-EXTRACTION (HS-SPME) A.M.S. Sant’Ana , J.E.S. Ribeiro , F.F. Bezerril , F.L.H. Silva , M.S. Madruga , R.C.R.E. Queiroga
Vol. 16,
No. 3 (2017) 781-791
Abstract: A
Central Composite Design in conjunction with response surface methodology was
used to optimize the extraction conditions of volatile compounds in caprine
milk using headspace Solid Phase Micro-Extraction (HS-SPME). Through this
statistical methodology, it was possible to identify the best conditions to
maximize the response variables which were 15 minutes for equilibrium time, 30
minutes for extraction time and 45 °C for extraction temperature. Using these
conditions, 19 different volatile compounds were identified, with a profile
that comprises compounds belonging to the following classes: carboxylic acids,
alcohols, aldehydes, ketones, hydrocarbons, terpenoids and furans. Amongst
these compounds, octanoic acid (caprylic acid) and decanoic acid (capric acid)
can be highlighted with having larger relative areas, and they are volatile
fatty acids that relate to the characteristic flavor presented in caprine milk.
Keywords: flavor, gas chromatography, goat, response
surface
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