Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology-Reference-Cited by-同舟云学术

Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology

Published:2016-04-01 Issue:1 Volume:36 Page:103-110
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

BEZERRA Taliana Kênia Alves¹,ARAÚJO Ana Rita Ribeiro¹,ARCANJO Narciza Maria de Oliveira¹,SILVA Flávio Luís Honorato da¹,QUEIROGA Rita de Cássia Ramos do Egypto¹,MADRUGA Marta Suely¹

Affiliation:

1. Universidade Federal da Paraíba, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v36n1/0101-2061-cta-1678-457X0035.pdf

Reference28 articles.

1. Identification of essential oils components by gas chromatography mass spectroscopy;Adams R. P.,2007

2. Experiment optimization in chemistry and chemical engineering;Akhanazarova S.,1982

3. Effects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheeses;Atasoy A. F.;Small Ruminant Research,2013

4. Development and validation of automatic HS-SPME with a gas chromatography-ion trap/mass spectrometry method for analysis of volatiles in wines;Barros E. P.;Talanta,2012

5. Study of proteolysis, lipolysis and volatile profile of a traditional Greekgoat cheese (Xinotyri) during ripening;Bontinis T. G.;Small Ruminant Research,2012

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Advanced micro-extraction techniques (SPME, HiSorb) for the determination of goat cheese whey wastewater VOCs;Journal of Environmental Management;2024-02

2. Headspace Solid-Phase Microextraction/Gas Chromatography–Mass Spectrometry and Chemometric Approach for the Study of Volatile Profile in X-ray Irradiated Surface-Ripened Cheeses;Foods;2024-01-27

3. Sensory Attributes and Instrumental Chemical Parameters of Commercial Spanish Cured Ewes’ Milk Cheeses: Insights into Cheese Quality Figures;Foods;2023-12-29

4. Regulation of the pleiotropic transcriptional regulator CodY on the conversion of branched-chain amino acids into branched-chain aldehydes in Lactococcus lactis;Applied and Environmental Microbiology;2023-11-29

5. Volatolomic approach by HS-SPME/GC–MS and chemometric evaluations for the discrimination of X-ray irradiated mozzarella cheese;Food Chemistry;2023-10