Analysis of Aroma Compounds in Cheese
Volatile compounds, including aroma compounds, in Parmesan and Blue cheese were analyzed using adsorption and thermal desorption GC/MS (TD-GC/MS).MonoTrap was used as adsorbant.
- Content Type:
- Application
- Document Number:
- LAAN-J-E062
- Product Type:
- Mass Spectrometry, Gas Chromatograph-Mass Spectrometry
- Keywords:
- Parmesan cheese,Blue cheese,thermal desorption GC/MS,silica,Acetaldehyde,Nonanone,Butanoic acid,Methylbutanote, Food and Beverages, Food development, Food QAQC, GCMS-QP2010 Ultra OPTIC-4
- Language:
- English
- File Name:
- jpo212095.pdf
- File Size:
- 146kb