Use of Headspace Sampling in the Quantitative Analysis of Artisanal Spanish Cheese Aroma
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (7) , 1833-1839
- https://doi.org/10.1021/jf950601n
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Simultaneous distillation-extraction and dynamic headspace methods in the gas chromatographic analysis of Parmesan cheese volatilesChromatographia, 1994
- Relations between cheese flavour and chemical compositionInternational Dairy Journal, 1993
- Comparison of the volatile flavour compounds of six european ‘AOC’ cheeses by using a new dynamic headspace GC-MS methodInternational Dairy Journal, 1993
- Effect of culture parameters on the production of styrene (vinyl benzene) and 1-octene-3-ol by Penicillium caseicolumJournal of Dairy Research, 1992
- Volatile components of Manchego cheeseJournal of Dairy Research, 1991
- Characterization of artisanal cheeses by GC and GC/MS analysis of their medium volatility (SDE) fractionJournal of Agricultural and Food Chemistry, 1991
- Comparison of flavor isolation techniques applied to Cheddar cheeseJournal of Agricultural and Food Chemistry, 1990
- New results in the volatile odorous compounds of French cheesesLe Lait, 1990
- AROMA PROPERTIES AND THRESHOLDS OF SOME BRANCHED‐CHAIN AND OTHER MINOR VOLATILE FATTY ACIDS OCCURRING IN MILKFAT AND MEAT LIPIDS1Journal of Sensory Studies, 1989
- Effect of Diluent Gas on Gas Chromatographic Analysis of Methane Using a Flame lonization DetectorJournal of Chromatographic Science, 1970