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

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For Research Use Only. Not for use in diagnostic procedures.

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