Preserving the Aromatic Profile of Aged Toma Piemontese PDO Cheese with Gaseous Ozone Technology: A Quality Assessment via SPME-GC

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Preserving the Aromatic Profile of Aged Toma Piemontese PDO Cheese with Gaseous Ozone Technology: A Quality Assessment via SPME-GC–MS/E-Nose

Published:2024-08 Issue: Volume: Page:
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Eramo V.^ORCID,Modesti M.^ORCID,Riggi R.^ORCID,Forniti R.^ORCID,Lembo M.^ORCID,Vinciguerra V.^ORCID,Botondi R.^ORCID

Publisher

American Dairy Science Association

Reference65 articles.

1. Experimental effect of ozone upon the microbial flora of commercially produced dairy fermented products;Alexopoulos;Int. J. Food Microbiol.,2017

2. The potential use of ozone as antifungal and antiaflatoxigenic agent in nuts and its effect on nutritional quality;Ali;Brazilian Journal of Biology,2024

3. Proteolysis and production of biogenic amines in toma piemontese PDO cheese during ripening;Arlorio;Ital. J. Food Sci.,2003

4. Association of Official Analytical Chemists (AOAC). 2005. Official Methods of Analysis,18th edition. Washington, USA.

5. Study of the Volatile Fraction of Parmesan Cheese;Barbieri;In J. Agric. Food Chem,1994

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