Abstract
We investigated the effect of adding hygroscopic salts on the analysis by dynamic headspace - gas chromatography - mass spectrometry of the volatile fraction of cheese. We tested five salts: calcium chloride, magnesium sulfate, potassium car- bonate, sodium chloride and sodium sulfate. Relative humidity of the headspace, pH value of the matrix, desorption of volatile components and their odor were modified differently according to the salt used. Adding magnesium sulfate or potassium car- bonate respectively released carboxylic acids and amino compounds from the matrix, whereas calcium chloride restricted the over- all desorption of the volatile components. Sodium sulfate and sodium chloride had little effect.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
