Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: II. Volatile compounds of sulphur

1959 ◽  
Vol 26 (3) ◽  
pp. 273-276 ◽  
Author(s):  
J. R. L. Walker
Keyword(s):  
New Zealand ◽  
Volatile Compounds ◽  
Hydrogen Sulphide ◽  
Carbonyl Compounds ◽  
Steam Distillation ◽  
Technical Assistance ◽  
Cheddar Cheese ◽  
Sulphur Compounds ◽  
Gas Entrainment ◽  
Volatile Sulphur Compounds

The volatile sulphur compounds present in New Zealand Cheddar cheese have been studied by means of gas entrainment and steam-distillation techniques. Hydrogen sulphide was the only sulphur compound which could be detected, and after removal of this compound from the gas stream or steam distillate only a mixture of carbonyl compounds remained. Subsequent removal of these compounds completely destroyed the original cheesy aroma of the gas stream or distillate.The parts played by hydrogen sulphide and carbonyl compounds in Cheddar cheese flavour are discussed.The author wishes to record his gratitude to Dr H. R. Whitehead and Dr W. A. McGillivray for their helpful advice and criticism and to Mr P. L. McLaughlin for technical assistance.

Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: I. Identification of the volatile carbonyl fraction

1959 ◽  
Vol 26 (3) ◽  
pp. 265-272 ◽  
Author(s):  
J. R. L. Walker ◽  
R. J. Harvey
Keyword(s):  
New Zealand ◽  
Volatile Compounds ◽  
Paper Chromatography ◽  
Carbonyl Compounds ◽  
Steam Distillation ◽  
Technical Assistance ◽  
Cheddar Cheese ◽  
Cheese Flavour ◽  
Flavour Formation

Flavour concentrates from mature New Zealand Cheddar cheese were prepared by steam distillation methods. Using 2:4-dinitrophenylhydrazine reagent the presence of carbonyl compounds in the distillate was established. By means of paper chromatography, and other methods, the following compounds were identified in the distillate: acetoin, diacetyl, acetaldehyde, acetone, 2-butanone, 2-pentanone, 2-heptanone, 2-nonanone and 2-undecanone, and their approximate concentrations in New Zealand Cheddar cheese were determined. The possible role of these compounds in the formation of Cheddar cheese flavour is discussed.The authors gratefully acknowledge the helpful advice and criticism of Dr H. R. Whitehead and Dr W. A. McGillivray, and the technical assistance of Mr P. L. McLaughlin.

Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: III. Time of first appearance of volatile carbonyl compounds during ripening

1960 ◽  
Vol 27 (3) ◽  
pp. 335-340 ◽  
Author(s):  
R. J. Harvey ◽  
J. R. L. Walker
Keyword(s):  
New Zealand ◽  
Volatile Compounds ◽  
Carbonyl Compounds ◽  
Cheddar Cheese ◽  
Methyl Ketones ◽  
Ripening Period ◽  
Flavour Formation

SummaryTwo Cheddar cheeses were analysed for aldehydes and methyl ketones at intervals during the ripening period. One-day-old cheese was found to contain acetaldehyde and acetone, together with traces of butan-2-one and pentan-2-one. As the cheese matured heptan-2-one, nonan-2-one and undecan-2-one appeared, and the concentrations of all these compounds progressively increased.

Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: IV. The addition of flavour compounds to cheese curd to simulate Cheddar flavour

1961 ◽  
Vol 28 (1) ◽  
pp. 1-4 ◽  
Author(s):  
J. R. L. Walker
Keyword(s):  
Experimental Data ◽  
Fatty Acids ◽  
New Zealand ◽  
Volatile Compounds ◽  
Carbonyl Compounds ◽  
Cheddar Cheese ◽  
Methyl Ketones ◽  
Flavour Compounds ◽  
Cheese Curd ◽  
Flavour Formation

On the basis of the experimental data provided by Harvey & Walker (1960) and Peterson, Johnson & Price (1949) various mixtures of methyl ketones (mixture K1) and fatty acids (mixture FA) were made up in proportions corresponding approximately to those found in a mature Cheddar cheese (9–10 months old). Only those carbonyl compounds which showed a significant increase in concentration as the cheese matured were included since it was assumed, for these experiments, that these ketones were the key flavour-producing compounds. It was visualized that there might be differences in the uptake of the various ketones by the curd so three additional ketone mixtures (K2, K3, K4), in which the balance of the various constituents had been altered, were also prepared.

scholarly journals Volatile compounds of some popular Mediterranean seafood species

2013 ◽  
Author(s):  
I. GIOGIOS ◽  
N. KALOGEROPOULOS ◽  
K. GRIGORAKIS
Keyword(s):  
Volatile Compounds ◽  
Fish Species ◽  
Carbonyl Compounds ◽  
Mytilus Galloprovincialis ◽  
Steam Distillation ◽  
Total Concentration ◽  
High Concentration ◽  
Striped Mullet ◽  
Merluccius Merluccius ◽  
Steam Distillation Extraction

The volatile compounds of highly commercialised fresh Mediterranean seafood species, including seven fish (sand-smelt Atherina boyeri, picarel Spicara smaris, hake Merluccius merluccius, pilchard Sardina pilchardus, bogue Boobps boops, anchovy Engraulis encrasicolus and striped-mullet Mullus barbatus), squid (Loligo vulgaris), shrimp (Parapenaeus longirostris) and mussel (Mytilus galloprovincialis), were evaluated by simultaneous steam distillation-extraction and subsequent GC-MS analysis. A total of 298 volatile compounds were detected. The mussels contained the highest total concentration of volatile compounds, while pilchard among fish species contained the highest number and concentrations of volatile compounds. Individual patterns of volatile compounds have been distinguished. The fish species when compared to the shellfish species studied, contained 6 to 30 times more 1-penten-3-ol, higher quantities of 2-ethylfuran, and 2,3-pentanedione, which was absent from the shellfish species. Pilchard is characterized by a high concentration of alcohols, shrimps by the high presence of amines and S-compounds, while mussels by high amounts of aldehydes, furans, and N-containing compounds (pyridine, pyrazines and pyrrols). The fatty acid-originating carbonyl compounds in fish seem to be related to the species’ fat content.

Changes in Concentration of Volatile Sulphur Compounds of Mouth Air during the Menstrual Cycle

1978 ◽  
Vol 6 (3) ◽  
pp. 245-254 ◽  
Author(s):  
Joseph Tonzetich ◽  
George Preti ◽  
George R Huggins
Keyword(s):  
Menstrual Cycle ◽  
Hydrogen Sulphide ◽  
Maximum Level ◽  
Methyl Mercaptan ◽  
Physiological Changes ◽  
Sulphur Compounds ◽  
Volatile Sulphur Compounds ◽  
Vaginal Secretions ◽  
Cyclic Variations ◽  
Cyclic Changes

Five female subjects were studied to determine the applicability of volatile sulphur analysis of mouth air to monitor chemical, cytological and physiological changes observed during the menstrual cycle. Volatile sulphur results were compiled over twelve ovulatory cycles derived from two or three consecutive cycles from each subject. The results of mouth air evaluations were compared with concurrently determined levels of hormones in blood serum and organic metabolites in vaginal secretions. Distinct cyclic variations were observed in concentrations of all three volatile sulphur components (hydrogen sulphide, methyl mercaptan and dimethyl sulphide) of mouth air. There was a definite overall trend for the compounds to increase two- to four-fold immediately around mid-cycle and menstruation as well as during mid-proliferative and mid-luteal phases of each menstrual cycle. In those cycles in which hormonal profiles were obtained, the increase in volatile sulphur content closely coincided with the mid-cycle surge in luteinizing hormone, while the peak during the mid-luteal phase corresponded to a period of maximum level of progesterone and elevated oestrogens. The concentrations of lactic acid and urea in vaginal secretions also underwent cyclic changes analogous to those described for volatile sulphur components of mouth air. The occurrence of malodourous concentrations of hydrogen sulphide and methyl mercaptan immediately around menses in most of the cycles studied satisfactorily accounts for the reported incidence of breath malodour observed during this time.

Chemical production of essential Cheddar flavour compounds

1979 ◽  
Vol 46 (3) ◽  
pp. 531-537 ◽  
Author(s):  
Donald J. Manning
Keyword(s):  
Chemical Composition ◽  
Chemical Reactions ◽  
Cheddar Cheese ◽  
Reducing Agents ◽  
Chemical Production ◽  
Sulphur Compounds ◽  
Similar Treatment ◽  
Flavour Compounds ◽  
Volatile Sulphur Compounds

SummaryPossible mechanisms for the production of volatile sulphur compounds during the ripening of Cheddar cheese have been studied. Slurries of cheese made with and without starter organisms were treated with dithiothreitol (DTT) and the chemical composition of the headspace examined. Cheeses were also pressed from curd treated with DTT and glutathione (GSH). Reactions occurring between methionine, cystine and Na caseinate and reducing agents cysteine, DTT and GSH were also studied. In addition, the reactions of H2S with methionine and Na casein. ate were investigated.Treatment of cheeses with DTT and GSH resulted in the production of H2S and methanethiol (CH3SH) together with the development of Cheddar flavour. Similar treatment of methionine and Na caseinate also yielded H2S and CH3SH whereas Cystine produced only H2S. H2S reacted with both Na caseinate and methionine to yield CH3SH.These results are consistent with the occurrence of some of the chemical reactions studied during the ripening of Cheddar cheese.

scholarly journals Volatile compounds of some popular Mediterranean seafood species

2013 ◽  
Vol 14 (2) ◽  
pp. 343 ◽  
Author(s):  
I. GIOGIOS ◽  
N KALOGEROPOULOS ◽  
K. GRIGORAKIS
Keyword(s):  
Volatile Compounds ◽  
Fish Species ◽  
Carbonyl Compounds ◽  
Mytilus Galloprovincialis ◽  
Steam Distillation ◽  
Total Concentration ◽  
High Concentration ◽  
Striped Mullet ◽  
Merluccius Merluccius ◽  
Steam Distillation Extraction

The volatile compounds of highly commercialised fresh Mediterranean seafood species, including seven fish (sand-smelt Atherina boyeri, picarel Spicara smaris, hake Merluccius merluccius, pilchard Sardina pilchardus, bogue Boobps boops, anchovy Engraulis encrasicolus and striped-mullet Mullus barbatus), squid (Loligo vulgaris), shrimp (Parapenaeus longirostris) and mussel (Mytilus galloprovincialis), were evaluated by simultaneous steam distillation-extraction and subsequent GC-MS analysis. A total of 298 volatile compounds were detected. The mussels contained the highest total concentration of volatile compounds, while pilchard among fish species contained the highest number and concentrations of volatile compounds. Individual patterns of volatile compounds have been distinguished. The fish species when compared to the shellfish species studied, contained 6 to 30 times more 1-penten-3-ol, higher quantities of 2-ethylfuran, and 2,3-pentanedione, which was absent from the shellfish species. Pilchard is characterized by a high concentration of alcohols, shrimps by the high presence of amines and S-compounds, while mussels by high amounts of aldehydes, furans, and N-containing compounds (pyridine, pyrazines and pyrrols). The fatty acid-originating carbonyl compounds in fish seem to be related to the species’ fat content.

Hydrogen sulphide in Cheddar cheese; its estimation and possible contribution to flavour

1963 ◽  
Vol 30 (2) ◽  
pp. 235-241 ◽  
Author(s):  
R. C. Lawrence
Keyword(s):  
New Zealand ◽  
Surface Area ◽  
Hydrogen Sulphide ◽  
Cheddar Cheese ◽  
Average Concentration ◽  
Simple Relationship ◽  
Cheese Curd ◽  
Optimum Recovery

SummaryA modified entrainment method is described for the estimation of microquantities of hydrogen sulphide in cheese. Optimum recovery is only possible if the conditions are very acid, if oxygen is excluded and if appreciable loss by diffusion is avoided by minimizing the surface area of the sample and the time it is exposed to the atmosphere. The reproducibility of determinations from the same cheese was satisfactory.The concentration of H2S in New Zealand Cheddar cheese curd at hooping was less than 20 μg/100 g but increased after ripening for 1–4 months to an average concentration of 55 μg, thereafter remaining fairly constant. There appeared to be no simple relationship between characteristic Cheddar flavour and H2S concentration.

scholarly journals Differences in New Zealand Hop Cultivars Based on Their Unique Volatile Compounds: An Integrated Fingerprinting and Chemometrics Approach

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 414
Author(s):  
Victoria Purdy ◽  
Biniam Kebede ◽  
Ron Beatson ◽  
Kerry Templeton ◽  
Patrick Silcock ◽  
...  
Keyword(s):  
New Zealand ◽  
Volatile Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Headspace Gas Chromatography ◽  
Commercial Cultivars ◽  
Headspace Gas ◽  
Chemical Fingerprinting ◽  
Chemical Profiles ◽  
Aroma Characteristics ◽  
Feature Selection Techniques

Hop aroma characteristics originate from hop essential oils, which have complex chemical profiles that remain poorly understood, particularly for New Zealand hops. The aim of this study was to determine volatile compounds that distinguish New Zealand hop cultivars. Untargeted fingerprinting methods based on headspace gas chromatography mass spectrometry (GC-MS) were used to analyse nine hop cultivars. A total of 61 volatile compounds were identified as compounds that differentiated the commercial hop varieties using advanced chemometrics and feature selection techniques. Similarities in volatile composition were found between Wakatu, Wai-iti™ and Kohatu®, which are rich in alcohols. Another grouping was found between Waimea™ and Nelson Sauvin™, where ketones and esters were commonly found. Rakau™ was distinct from the other eight cultivars, distinguished by 2-methylbutyl 3-methylbutanoate and methanethiol hexanoate. Riwaka™ contained the greatest number of discriminating volatile compounds when compared to other cultivars, which was dominated by terpenoids, such as geranyl 2-methylbutanoate, perillene and D-limonene. The chemical fingerprinting approach successfully identified volatile compounds that had not been previously found in New Zealand hop cultivars and that discriminated the commercial cultivars. The data obtained in the present study further extend the knowledge of New Zealand hops and will help facilitate targeted breeding.

General Assembly

1957 ◽  
Vol 11 (3) ◽  
pp. 495-496
Keyword(s):  
United States ◽  
New Zealand ◽  
United Nations ◽  
El Salvador ◽  
Federal Republic ◽  
Technical Assistance ◽  
The United States ◽  
General Assembly ◽  
Federal Republic Of Germany ◽  
October 17

Seventh United Nations Technical Assistance Conference: At the Seventh UN Technical Assistance Conference, which met at Headquarters on October 17, 1956, under the presidency of Sir Leslie Munro (New Zealand), 63 governments pledged $14,940,000; this sum excluded the amount to be pledged by the United States. Several participating countries, including the Federal Republic of Germany, Indonesia and El Salvador, were unable to announce their contributions at the Conference as negotiations had not been completed

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