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G A Reineccius

Publications and source records attributed to G A Reineccius.

7 recordsLinked to original sources
PubMed2003

Quantification of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value.

Potentially important aroma compounds in Parmigiano Reggiano cheese were quantified. Free fatty acids were isolated with ion-exchange chromatography and quantified by gas chromatography. Neutral aroma compounds were quantified with a purge-trap/gas chromatography-mass spectrometry with selective mass ion technique. Odor activity values were calculated based on sensory thresholds reported in literature. The calculated odor activity values suggest that 3-methylbutanal, 2-methylpropanal, 2-methylbutanal, dimethyl trisulfide, diacetyl, methional, phenylacetaldehyde, ethyl butanoate, ethyl hexanoate, ethyl octanoate, acetic, butanoic, hexanoic, and octanoic acids are the most important aroma contributors to Parmigiano Reggiano cheese.

Aldehydes↗
PubMed2000

Use of humidified air in optimizing APCI-MS response in breath analysis.

An atmospheric-pressure chemical ionization-mass spectrometer (APCI-MS) system was modified to introduce gaseous samples as well as to humidify sheath and auxiliary gases. Solutions of single odorants in pentane were evaporated inside a vessel in a dry environment (relative humidity 0-10%) and in a human-breath-like environment (relative humidity 88-98%) and subsequently analyzed in the positive ion mode. The results indicated that using dry nitrogen as sheath and auxiliary gases led to strong fragmentation of the molecules combined with a low sensitivity of detection. Humidification of both gases not only increased sensitivity but also resulted in the protonated molecular ion as the base peak in 5 of the 6 compounds studied (ethyl butyrate, 3-methyl-3-phenyl glycidic acid ethyl ester, gamma-decalactone, (E)-2-hexenal, and cinnamic aldehyde). Only hexanal, which formed a cluster (m/z 183), did not have the protonated molecular ion as base peak. It was found that the humidity of the sample itself did not have any influence on sensitivity or fragmentation.

Air↗
PubMed1992

Gas chromatographic analysis of volatile sulfur compounds from heated milk using static headspace sampling.

An investigation was conducted to test the feasibility of using gas chromatography with static headspace sampling as an objective tool to measure milk flavor quality. Heated milk off-flavor was chosen for study. Different strategies were tried for increasing the sensitivity of a commercially available headspace method, including salting out with sodium sulfate, cryofocusing during injection, and applying backpressure to the sampling loop. With the aid of a sulfur-specific detector, the resulting system was sufficiently sensitive to detect the sulfur volatiles, H2S and dimethyl sulfide, at the concentrations found in pasteurized skim milk. Milk that was heated to varying degrees was analyzed, and the analytical results were compared with the intensity of heated flavor as determined by a sensory panel. For skim milk, correlations were moderately strong: Spearman's correlation coefficients for H2S and dimethyl sulfide were .75 and .60, respectively. Correlations were weak for whole milk.

Animals↗