Table 4.
Relative abundance of volatile compounds in Queso Fresco when extracted at 60 °C for 30 or 60 min.
| Compound | Retention time (min) | Extraction time (min) | |
|---|---|---|---|
| 30 | 60 | ||
| Relative abundance (thousands) | |||
| 2-Pentanone | 3.1 | 920 | 620 |
| 2-Pentanol | 3.3 | 1400 | 700 |
| 3-Methyl-1-butanol | 4.1 | 500 | 260 |
| 2-Hexanone | 5.7 | 100 | 100 |
| Ethyl butanoate | 6.3 | 420 | 200 |
| 1-Hexanol | 10.7 | 150 | 175 |
| 2-Heptanone | 12.2 | 3200 | 3200 |
| 2-Heptanol | 13.0 | 2400 | 1900 |
| 1-Heptanol | 16.5 | 40 | 40 |
| Octanoic acid | 24.8 | 500 | 360 |
| Ethyl octanoate | 25.0 | 375 | 200 |
| Furanone | 26.7 | 55 | 0 |
| Nonanoic acid | 27.1 | 44 | 0 |
| 2-Undecanone | 27.8 | 1160 | 1120 |