SPME/GC-MS characterization of volatile compounds of Iranian traditional dried Kashk |
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| Authors: | Mahdieh Iranmanesh Behrouz Akbari-Adergani Mohammad Amir Karimi Torshizi |
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| Affiliation: | 1. student of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran;2. Food and Drug Laboratory Research Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran;3. Department of Poultry Science, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran |
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| Abstract: | The volatile aromatic components in cow’s or sheep’s milk Kashk samples collected from 11 regions of Iran were extracted by solid-phase micro-extraction and analyzed by GC/MS. Alkenes, aldehydes, free fatty acids, esters, terpenes, alcohols, sulfur compounds, and ketones were the most frequently used compounds in samples. Same volatile compounds were identified in sheep’s and cows’ milk Kashk, whereas the numbers of compounds were different. The results from principle component analysis (PCA), performed to distinguish flavor from different regions, showed that Kashk samples are divided into three groups, in which flavor of some regions in two groups is affected by ingredients. |
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| Keywords: | Kashk Volatile compounds Solid-phase micro-extraction (SPME) GC-MS |
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