Optimization of Solid Phase Microextraction Analysis for the Headspace Volatile Compounds of Parmesan Cheese
Author:
Affiliation:
1. Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, Ohio 43210
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf025910%2B
Reference22 articles.
1. Study of the Volatile Fraction of Parmesan Cheese
2. Simultaneous distillation-extraction and dynamic headspace methods in the gas chromatographic analysis of Parmesan cheese volatiles
3. Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewes’ milk cheeses
4. Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening
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