Simple and rapid analysis for quantitation of the most important volatile flavor compounds in yogurt by headspace gas chromatography-mass spectrometry

Journal of Chromatographic Science

Volumn 39, Issue 7, 2001, Pages 297-300

  Alonso, L ^a   Fraga, M J ^b  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ACETALDEHYDE; ACETONE; FLAVORING AGENT; VOLATILE AGENT; YOGHURT;

AROMA; ARTICLE; CAPILLARY GAS CHROMATOGRAPHY; FERMENTED PRODUCT; FOOD ANALYSIS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY;

EID: 0035412271     PISSN: 00219665     EISSN: None     Source Type: Journal    
DOI: 10.1093/chromsci/39.7.297     Document Type: Article

References (21)

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19. Headspace analysis as a means of evaluating flavour producing volatiles in milk product
20. Quantitative GC-MS analysis of volatile flavour compounds in pasteurized milk and fermented milk products applying a standard addition method