Efficacy of fatty acids and terpenoids and weakness of electronic nose response as tracers of Asiago d’Allevo PDO cheese produced in different seasons

Author:

Renna Manuela,Cornale Paolo,Lussiana Carola,Giordano Manuela,Belviso Simona,Zeppa Giuseppe,Battaglini Luca Maria

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science

Reference34 articles.

1. Abilleira E, Collomb M, Schlichtherle-Cerny H, Virto M, de Renobales M, Barron LJR (2009) Winter/spring changes in fatty acid composition of farmhouse Idiazabal cheese due to different flock management systems. J Agric Food Chem 57:4746–4753

2. Adams RP (2001) Identification of essential oil components by gas chromatography/quadrupole mass spectroscopy. Allured Publishing Corporation, Carol Stream

3. Ampuero S, Bosset JO (2003) The electronic nose applied to dairy products: a review. Sens Actuators B Chem 94:1–12

4. Barreto MC, Vilas Boas L, Carneiro LC, San Romão MV (2011) Volatile compounds in samples of cork and also produced by selected fungi. J Agric Food Chem 59:6568–6574

5. Bauman DE, Lock AL (2010) Milk fatty acid composition: challenges and opportunities related to human health. Updates on ruminant production and medicine. XXVI World Buiatrics Congress, Santiago, Chile, 14–18 November 2010, pp. 278–289

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