Determination of Volatile Compound in Fermented Camel Milk by GC-MS

Abstract

Camel milk is important in sustainable development and in ensuring the nutritional needs of future generations. Thus, this study focuses on camel milk products. Volatile compounds were investigated for fresh camel milk and fermented camel milk using a mixture of the starter bacteria formed of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The results showed difference in quality of volatile compounds in fresh camel milk from those found in fermented camel milk, with the presence of compounds such as -:9,12,15 Octa- decatrienoic acid, 2-[(trimethylsilyl) oxy]- 1- [( trimethylsilyl ) oxy] methyl] ethyl ester, (Z,Z,Z), cis-13 Eicosenoi cac id, pyridazine2,7- Diphenyl -1,6- dioxopyr idazino [4,5:2',3'] pyrrolo[4',5'-d] ,Octa-decanoic acid,4-hydroxy-, methyl ester, Stearic acid, 3-(octadecyloxy) propyl ester, 1,2-Propanediol, diacetate, Glycine, N-[(3à,5á,7à,12à)-24-oxo-3,7,12-tris [(trimethylsilyl)oxy]cholan-24-yl]-, methyl ester, ethyl allocholate iso1.82, Octasiloxane hexadecamethyl. In fresh camel milk either the compounds that were diagnosed in fermented camel milk were included on, such as tert- Hexadecanethiol, glycerin Desulphosinigrin. The results indicated that many volatile compounds were found in fresh and fermented camel milk, with a clear difference in quality and concentration. In conclusion, the use of the starter bacteria produced an obvious change in the flavor of fermented camel milk.