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A dynamic headspace (DHS) with DVB/CAR/PDMS trapping materials was coupled to a gas chromatography-mass spectrometry for the separation and identification of volatile-flavor compounds in bos grunniens (yak) milk. The principal components analysis coupled with response surface methodology optimized the main variables of the device (10 g sample quality, 5 min desorption time, 3.0 g adding sodium chloride, 72 C extraction temperature, 28 min pre-equilibrium time and 86 min extraction time). Total 235 volatile components were identified. The limit of detections and quantifications of volatile components were 0.01?5.35 mg kg?1 and 0.01?9.41 mg kg?1, respectively, with relative standard deviation from 0.2% to 6.4%. The method performed well during volatile-flavor components analysis from the yak milk sample, producing excellent extraction parameters for the volatile components. Eighty-two volatile components identified in yak milk belonged to a broad range of chemical classes (ketones, aldehydes, aromatics, acids, alkanes, and estes), and 73 of them were at trace levels. Meanwhile, using gas chromatography-olfactometry technique, 11 volatile components were identified as contributors to the aroma of yak milk. In conclusions, a sensitive, convenient and reliable method was developed for the accurate determination of volatile-flavor compounds in yak milk utilizing DHS-GC/MS analyses.
Sometimes chemists are able to propose two or more mechanisms that are consistent with the available data.Recommanded Product: 6-Butyltetrahydro-2H-pyran-2-one, If a proposed mechanism predicts the wrong experimental rate law, however, the mechanism must be incorrect.Welcome to check out more blogs about 3301-94-8, in my other articles.
Reference:
Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics