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Volatilization01:10

Volatilization

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Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
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Carboxylic acids, upon heating, undergo a decarboxylation reaction by releasing carbon dioxide gas. Monocarboxylic acids do not undergo decarboxylation easily. However, a silver salt of carboxylic acid reacts with bromine or iodine under high temperature to release carbon dioxide gas and forms halide with one less carbon. This reaction is called the Hunsdiecker reaction.
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Phase Transitions: Vaporization and Condensation02:39

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The physical form of a substance changes on changing its temperature. For example, raising the temperature of a liquid causes the liquid to vaporize (convert into vapor). The process is called vaporization—a surface phenomenon. Vaporization occurs when the thermal motion of the molecules overcome the intermolecular forces, and the molecules (at the surface) escape into the gaseous state. When a liquid vaporizes in a closed container, gas molecules cannot escape. As these gas phase...
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Vanillin—a flavoring agent in vanilla, cinnamaldehyde—a molecule responsible for the distinct smell of cinnamon, and acetone—a strong-smelling ingredient in nail polish removers, all belong to a class of carbonyl compounds called aldehydes and ketones (Figure 1). Although both aldehydes and ketones contain the characteristic carbonyl (C=O) bond, their chemical structures vary with respect to the groups directly attached to the carbonyl carbon.
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Consider a neutral form of an amine, B, with a partition coefficient, K, in a liquid mixture containing organic and aqueous phases. The pH of the aqueous phase affects the charge on acidic and basic solutes, and the charged form is usually more soluble in the aqueous phase. Suppose the conjugate acid form of the amine is soluble only in the aqueous phase while the base form is soluble in both phases. Then the distribution coefficient, D, can be given as the ratio of amine concentration in the...
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Characterization of cooked cheese flavor: Volatile components.

Rosa C Sullivan1,2, Fiyinfolu Makinwa1, Colette C Fagan1

  • 1Department of Food and Nutritional Sciences, University of Reading, Reading, UK.

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|September 13, 2024
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This study identified key aroma compounds in cooked cheese, revealing that fat content influences odorant development during cooking. These findings aid the dairy and flavoring industries in creating better cooked cheese products.

Keywords:
CheddarPhenomenexcooked cheese aroma

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Area of Science:

  • Food Chemistry
  • Sensory Science
  • Dairy Science

Background:

  • The aroma of cooked cheese is crucial for its consumer appeal, particularly in processed foods.
  • Understanding the volatile compounds responsible for cooked cheese aroma and how fat content affects their formation is essential for product development.

Purpose of the Study:

  • To identify volatile compounds contributing to the aroma of cooked cheese.
  • To investigate the role of fat content in the development of these aroma compounds during cooking.

Main Methods:

  • Utilized solid-phase microextraction (SPME) coupled with gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) to identify volatiles in cooked Cheddar.
  • Quantitated selected odorants in various cheeses (mature Cheddar, mild Cheddar with varying fat content, mozzarella, Parmesan) in both uncooked and cooked states.
  • Employed principal component analysis to correlate fat concentration with odorant formation in mild Cheddar.

Main Results:

  • Significant differences in volatile compounds were observed between cooked and uncooked cheeses.
  • Strecker aldehydes, pyrazines, and furanones were significantly higher in cooked cheeses.
  • Ethyl esters, important in uncooked cheese aroma, were absent in cooked samples.
  • Higher fat concentration in mild Cheddar positively correlated with the formation of Strecker aldehydes, methanethiol, 2-methylketones, and fatty acids upon cooking.

Conclusions:

  • Fat content plays a significant role in the formation of key aroma compounds during cheese cooking.
  • Identified volatile compounds and their precursors can guide the dairy industry in developing improved cooked cheese products, especially reduced-fat varieties.
  • Findings support the flavoring industry in creating authentic cooked cheese flavorings for food applications.