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Journal of Dairy Science Vol. 51 No. 11 1768-1769
© 1968 by American Dairy Science Association ®
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Simple Technique for Extracting Flavor Compounds from Fatty Foods

N. P. Wong and O. W. Parks

Dairy Products Laboratory Eastern Utilization Research and Development Division, USDA Washington, D.C.

ABSTRACT

A method for extracting flavor compounds from cheese with acetonitrile is described. Two of the unique advantages of the method are that it does not extract fat and the first few drops of the extract are sufficiently concentrated to permit gas-chromatographic analysis without solvent evaporation. The effectiveness of extraction is demonstrated on Cheddar cheese, Blue cheese, and heated milk fat. The recovery efficiency is exemplified by 103% recovery of added benzoic acid.






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Copyright © 1968 by the American Dairy Science Association ®.