BT

Typical G.C. analysis

cheese swiss cheese
Swiss Cheese (cheese age: 6 months). Amount (per kg dry material)
#%LeftshiftComponents
248.00 ± 2 mmol  acetic acid
21720.00 ± 160 µg  ammonia
11605.00 ± 354 µg2,3- butane dione
170.05 ± 0.03 µg2-sec- butyl-3-methoxypyrazine
41.00 ± 0.5 mmol  butyric acid
191680.00 ± 97 µgdelta+gamma- decalactone
150.16 ± 0.08 µg  dimethyl trisulfide
70.80 ± 0.3 µg  ethyl 3-methyl butyrate
673.00 ± 23 µg  ethyl butyrate
8164.00 ± 63 µg  ethyl hexanoate
14770.00 ± 57 µg2- heptanone
568.00 ± 22 µg  methional
12251.00 ± 43 µg2- methyl butanal
13167.00 ± 16 µg3- methyl butanal
2030.00 ± 10 µg3- methyl butyric acid
160.05 ± 0.02 µg1- octen-3-one
160.00 ± 5 mmol  propionic acid
10255.00 ± 86 µg  shoyu furanone
1834.00 ± 6 µg  skatole
9658.00 ± 297 µg  strawberry furanone
34.00 ± 1 mmol  succinic acid
Swiss-type cheese flavor compositions and food products made with same and their processes of manufacture. Patent WO2006098972 A1
chicory root oil
Table X. Comparative chemical composition (%) of the volatiles isolated by simultaneous distillation-extraction (SDE) and dynamic headspace of roasted chicory
#%LeftshiftComponents
520.0392- acetyl-5-methyl furan
170.3312,3- butane dione
20.0132- buten-1-al
150.0113- buten-2-one
250.018  cyclopentanone
411.787  dihydro-2-methyl-3(2H)-furanone
530.067  dihydro-2(3H)-furanone
510.2222,6-bis(1,1-dimethyl ethyl)-4-methyl phenol
220.0632,3- dimethyl pyrazine
160.1872,5- dimethyl pyrazine
180.3102,6- dimethyl pyrazine
60.0313,4- dimethyl-2,5-furandione
340.0612,5- dimethyl-3-(2-methyl propyl) pyrazine
380.0732,6- dimethyl-3-(3-methyl butyl) pyrazine
200.028  ethyl pyrazine
320.0192- ethyl-3,5-dimethyl pyrazine
300.0092- ethyl-3,6-dimethyl pyrazine
260.0152- ethyl-5-methyl pyrazine
240.1122- ethyl-6-methyl pyrazine
551.2642- furan methanol
570.0552(2- furanyl methyl)-5-methyl furan
461.3381-(2- furanyl) ethanone
459.4852- furfuraldehyde
400.015N- furfuryl pyrrole
420.023N- furfuryl-2-acetyl pyrrole
430.009N- furfuryl-2-formyl pyrrole
30.057  hexanal
330.0234- hydroxy-3-methyl acetophenone
480.0091- methoxy-4-methyl benzene
390.0242- methoxymethyl furan
500.1063- methyl butyric acid
580.017  methyl hexadecanoate
10.0243- methyl pentanal
540.0162- methyl phenol
110.0271-(2-methyl propylidene) phenyl acetaldehyde
130.074  methyl pyrazine
40.0022- methyl-2-buten-1-al
100.0065-(5-methyl-2-furanyl) methyl-2-furfuraldehyde
50.0322(5-methyl-2-furanyl)-1-propanone
492.0785- methyl-2-furfuraldehyde
190.0034- methyl-2-pentanone
140.0565- methyl-2-phenyl-2-hexen-1-al
80.0172-methyl-3-beta-furyl propenal
70.0462,2-methylene bis-5-methyl furan
210.4252,3- pentane dione
270.0092,4- pentane dione
230.0123- penten-2-one
370.0222- pentyl furan
560.017  phenol
290.0181- phenyl-2-propanone
360.0012-(2- propenyl) furan
120.002  pyrazine
470.005  pyridine
310.0961-(1H- pyrrol-2-yl) ethanone
440.003  toluene
280.062  trimethyl pyrazine

H. Back and K. R. Cadwallader, Roasted chicory aroma evaluation by gas chromatography/mass spectrometry/olfactometry. J. Food Sci., 63, 234-237 (1998).

P&F 26, No. 3, 66, (2001)

Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy