Gas Chromatography−Olfactometry (GC-O) and Proton Transfer Reaction−Mass Spectrometry (PTR-MS) Analysis of the Flavor Profile of Grana Padano, Parmigiano Reggiano, and Grana Trentino Cheeses-Reference-Cited by-同舟云学术

Gas Chromatography−Olfactometry (GC-O) and Proton Transfer Reaction−Mass Spectrometry (PTR-MS) Analysis of the Flavor Profile of Grana Padano, Parmigiano Reggiano, and Grana Trentino Cheeses

Published:2003-02-21 Issue:7 Volume:51 Page:1782-1790
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Boscaini Elena¹,van Ruth Saskia¹,Biasioli Franco¹,Gasperi Flavia¹,Märk Tilmann D.¹

Affiliation:

1. Institut für Ionenphysik, Universität Innsbruck, Technikerstrasse 25, A-6020 Innsbruck, Austria, Department of Food Science, Food Technology and Nutrition, University College Cork, Western Road, Cork, Ireland, Istituto Agrario di S. Michele a/A, Via E. Mach, 2 38010 S. Michele, Italy, and Department of Plasmaphysics, University of Bratislava, SK-84248 Bratislava, Slovak Republic

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020922g

Reference30 articles.

1. Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewes’ milk cheeses

2. THE GAS CHROMATOGRAPH WITH HUMAN SENSOR: PERFUMER MODEL

3. Gas Chromatography Olfactometry (GC/O) of Dairy Products

4. Hyphenated Headspace-Gas Chromatography-Sniffing Technique: Screening of Impact Odorants and Quantitative Aromagram Comparisons

5. Influence of assessors' qualities and analytical conditions on gas chromatography-olfactometry analysis

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