Extraction enhancement of volatile compounds from goat milk using the simultaneous extraction and concentration techniques
Vol. 64 No. 1 (2005), ORIGINAL ARTICLE
Vol. 64 No. 1 (2005)

Extraction enhancement of volatile compounds from goat milk using the simultaneous extraction and concentration techniques

ORIGINAL ARTICLE
https://doi.org/10.53393/rial.2005.64.33040
Published 2005-01-03
Rita de Cássia R. E. Queiroga
Universidade Federal da Paraíba, Departamento de Nutrição, João Pessoa, PB
Marta S. Madruga
Universidade Federal da Paraíba, Departamento de Tecnologia Química e de Alimentos, João Pessoa, PB
Mércia de S. Galvão
Roberto G. da Costa
Universidade Federal da Paraíba, Departamento de Agropecuária, João Pessoa, PB
PDF (Português (Brasil))

Keywords

goat milk
volatile compounds
extraction of volatile compounds

How to Cite

1.
Queiroga R de CRE, Madruga MS, Galvão M de S, da Costa RG. Extraction enhancement of volatile compounds from goat milk using the simultaneous extraction and concentration techniques. Rev Inst Adolfo Lutz [Internet]. 2005 Jan. 3 [cited 2024 May 19];64(1):97-103. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/33040
ACM ACS APA ABNT Chicago Harvard IEEE MLA Turabian Vancouver

Download Citation

Endnote/Zotero/Mendeley (RIS) BibTeX

Abstract

For identifying the compounds responsible for flavor requires procedures for performing the isolation and concentration of volatiles compounds from food raw macronutrient material with minimal effect on the original flavor. Several techniques have been used for these purposes, being among them the distillation and simultaneous extraction method (DSE). DSE method presents advantages as to enable the use of obtained extract in several kinds of analyses. Likewise, this method is particularly efficient for performing volatile compounds extraction, such as: phenols, acids, lactones, ketones, alcohols, and esters. In the present work, the DSE technique was assessed for isolating the volatile compounds from goat milk by means of Likens and Nickerson apparatus. By means of this technique 174 volatile compounds were detected from goat milk, and the best results were obtained under the following conditions: ethyl pentaneether (2:1) as solvent, sample volume of 200 mL, extraction time of 120 min, and extraction temperature at 55ºC.
https://doi.org/10.53393/rial.2005.64.33040
PDF (Português (Brasil))

References

1. Fisher C, Scott TR. Flavores de los alimentos. Biologia e química. Zaragoza: Acribia, 1997, 212 p.

2. Madruga MS. Studies on some factors affecting meat flavour formation [Tese de Doutorado]. Reading, University of Reading, England, UK,1994.

3. Franco MRB, Janzantti NS. Avanços na metodologia instrumental da pesquisa do sabor. In: Franco MRB. Aroma e sabor de alimentos. Campinas: Varela; 2004. p.17-28.

4. Maarse H. Volatile Compounds in Foods and Beverages. New York:Marcel Dekker. 1991. 763 p.

5. Likens ST, Nickerson GB. Detection of certain hop oil constituents inbrewing products. Proceedings of the American Brewing Chemists1964; 5(5): 5-13.

6. Larráyoz P, Addis M, Gauch R, Bosset JO. Comparison of dynamicheadspace and simultaneous distillation extraction techniques used foranalysis of volatiles components in three European PDO ewes ́ milkcheeses. Int. Dairy J. 2001; 11: 911-26.

7. Alloggio V, Caponio, F, Pasqualone A, Gomes TV. Effect of heattreatment on the rennet clotting time of goat and cow milk. FoodChem. 2000;70: 51-5.

8. Delacroix-Buchet A, Lamberet G. Sensorial properties and typicity ofgoat dairy products. In: International Association of Goat. Proceedingsof the International Conference of Goats. Tours/France, 2000:559-63.

9. Gomes AMP, Malcata FX. Development of probiotc cheesemanu factured from goat milk: response surface analysis viatechnological manipulation. J. Dairy Sci. 1998; 81(6): 1492-507.

10. Morgan F, Jacquet F, Micault S, Bodin JP, Jaubert G..Study on thecompositional factors involved in the variable sensitive of caprinemilk to high-temperature processing. Int Dairy J. 2000; 10: 113-7.

11. Valero E, Sanz J, Martinez-Castro I. Volatile component in microwave-and conventionally-heated milk. Food Chem. 1999; 66: 333-8.

12. Jaubert G, Bodin JP, Jaubert A. Flavour of goat farm bulk milk. In:Morand-Fehr P, editor. Recent advances in goat research. Zaragoza:Ciheam-Iamz, 1997. 93 p.

13. Jennings W, Shibamoto T. Qualitative analysis of flavor and fragrancevolatiles by glass capillary gas chromatography. New York: Academic Press, 1980. 467p.

14. Kondjoyan N, Berdagué JL. A compilation of relative retention indicesfor analysis of aromatic compounds. Champanelle: Laboratóire Flaveur,1996. 235p.

15. Parliment TH. Solvent Extraction and Distillation Techniques. In: Techniques for Analyzing Food Aroma. Marsili, New York: Marcel Dekker. 1997; 1-26.

16. Mcgugan WA. Description of flavor chemicals. Food Research Reports –Food Research Institute, Agriculture Canada (Otawa), 4(1), 1980. 46 p.

17. Massart-Leen AM, De Pooter H, Decloedt M, Schamp N. Compositionand variability of the branched-Chain fatty acid fraction in the milkof goats and cows. Lipids.1981; 16(5): 286-92.

18. Rodriguez-Amaya DB. Rotas bioquímicas e químicas para formação de compostos voláteis em alimentos. In: Franco MRB. Aroma e sabor dealimentos. Campinas: Varela; 2004. 177-94.

19. Hammond EG. Flavor chemistry of lipid foods. Blackie Academic Professional, London, 1998. 237 p.

20. Calvo MM, Hoz L. Flavour of heated milks. A review. Int. DairyJ.1992; 2: 69-81.

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Copyright (c) 2005 Instituto Adolfo Lutz Journal

Downloads

Download data is not yet available.