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http://dx.doi.org/10.5851/kosfa.2011.31.6.879

Qualitative and Quantitative Analyses of Volatile Compounds in Cream Cheese and Cholesterol-removed Cream Cheese Made from Whole Milk Powder  

Jeon, Seon-Suk (Department of Food Science and Technology, Sejong University)
Lee, Seung-Joo (Department of Food Service Management, Sejong University)
Ganesan, Palanivel (Department of Food Science and Technology, Sejong University)
Kwak, Hae-Soo (Department of Food Science and Technology, Sejong University)
Publication Information
Food Science of Animal Resources / v.31, no.6, 2011 , pp. 879-885 More about this Journal
Abstract
This study was to identify and quantify the flavor compounds in cream cheese and cholesterol-removed cream cheese made from whole milk powder stored at $7^{\circ}C$ for 4 wk. Flavor compounds of cream cheese were identified using gas chromatography mass spectroscopy and quantified by gas chromatography. The tentatively identified flavor compounds were mainly eight from fatty acids in cream cheese made from whole milk powder (CCWMP) and nine from fatty acids in cholesterol-removed cream cheese made from whole milk powder (CRCCWMP). In quantitative analysis of the flavor compounds, most of the volatile compounds were slightly increased during storage. N-Decanoic acid was produced only in CCWMP. On the basis of the results, it was concluded that the quality and quantity of flavor compounds in CCWMP and CRCCWMP have almost no adverse effects in comparison with that of whole milk-made cream cheese.
Keywords
flavor; whole milk powder; cream cheese; cholesterol removal;
Citations & Related Records
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Times Cited By Web Of Science : 0  (Related Records In Web of Science)
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