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

Cited by 80 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. Influence of Cheese Composition on Aroma Content, Release, and Perception;Molecules;2024-07-20

2. Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges;Journal of Agricultural and Food Chemistry;2024-04-19

3. Comprehensive study of the volatile profile of Niágara Rosada (Vitis labrusca) wines produced from Brettanomyces anomalus using GC–FID–MS: a chemical and sensory approach;European Food Research and Technology;2023-08-21

4. Flavour Development in Cheese;Handbook of Cheese Chemistry;2023-07-28

5. Elucidating the flavour of cooked white asparagus by combining metabolomics and taste panel analysis;LWT;2023-07