Use of Headspace Sampling in the Quantitative Analysis of Artisanal Spanish Cheese Aroma-Reference-Cited by-同舟云学术

Use of Headspace Sampling in the Quantitative Analysis of Artisanal Spanish Cheese Aroma

Published:1996-01-01 Issue:7 Volume:44 Page:1833-1839
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fernández-García Estrella¹

Affiliation:

1. Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Científicas (CSIC), Apartado Correos 85, 33300 Villaviciosa, Asturias, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf950601n

Reference25 articles.

1. Comparison of the volatile flavour compounds of six european ‘AOC’ cheeses by using a new dynamic headspace GC-MS method

2. AROMA PROPERTIES AND THRESHOLDS OF SOME BRANCHED-CHAIN AND OTHER MINOR VOLATILE FATTY ACIDS OCCURRING IN MILKFAT AND MEAT LIPIDS

3. Simultaneous distillation-extraction and dynamic headspace methods in the gas chromatographic analysis of Parmesan cheese volatiles

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