A new multivariate approach for the optimisation of the simultaneous distillation–extraction technique for free fatty acids using a face centred cube experimental design: application to Parmigiano–Reggiano cheese
- 9 April 1999
- journal article
- Published by Elsevier in Analytica Chimica Acta
- Vol. 386 (1-2) , 169-180
- https://doi.org/10.1016/s0003-2670(98)00861-7
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Study of the Volatile Fraction of Parmesan CheeseJournal of Agricultural and Food Chemistry, 1994
- Alysis of the volatile constituents of food by headspace GC‐MS with reversal of the carrier gas flow during samplingJournal of High Resolution Chromatography, 1992
- Comparison of two systems for sample preparation and injection by dynamic headspace GC analysisJournal of High Resolution Chromatography, 1991
- Simultaneous distillation-extraction (SDE) method in the qualitative and quantitative GC analysis of cheese volatile componentsChromatographia, 1988
- Volatile Flavor Components in the Headspace of the Babaco Fruit (Carica Pentagonia)Journal of Food Science, 1988
- Pattern Recognition of GC Profiles for Classification of Cheese VarietyJournal of Food Science, 1987
- Evaluation of Copper-Induced Oxidized Flavor in Milk by Discriminant Analysis of Capillary Gas Chromatographic ProfilesJournal of Dairy Science, 1987
- Headspace analysis of hard cheesesJournal of Dairy Research, 1979
- Isolation of volatile components from a model systemJournal of Agricultural and Food Chemistry, 1977
- Isolement des constituants de l'arôme des fromages : comparaison de méthodesLe Lait, 1972