Identification of allyl esters in garlic cheese
Klaus Herbrand, Franz J Hammerschmidt, Stefan Brennecke, Margit Liebig, Gerd Losing, Claus Oliver Schmidt, Ian Gatfield, Gerhard Krammer, Heinz-Jurgen Bertram
Journal of Agricultural and Food Chemistry | AMER CHEMICAL SOC | Published : 2007
This study describes the identification of six allyl esters in a garlic cheese preparation and in a commercial cream cheese. The extracts were prepared by liquid/liquid extraction and concentrated by the SAFE process. The identification of the allyl esters of acetic, butyric, hexanoic, heptanoic, octanoic, and decanoic acids is based on the correlation of their mass spectrometric data and chromatographic retention time data obtained from the extracts with those of authentic standards. In addition to the gas chromatography (GC)/mass spectrometry analysis, the flavor ingredients were characterized by GC sniffing by a trained flavorist. Some of the esters were isolated by preparative GC.