Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of Grana Padano, Parmigiano Reggiano, and Grana Trentino cheeses

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 7, 2003, Pages 1782-1790

  Boscaini, Elena ^a   Van Ruth, Saskia ^b   Biasioli, Franco ^c   Gasperi, Flavia ^c   Märk, Tilmann D ^a,d  

^a UNIVERSITY OF INNSBRUCK   (Austria)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c RESEARCH AND INNOVATION CENTRE   (Italy)

^d Physics and Informatics   (Slovakia)

Author keywords

GC O; Grana cheese; Odor profile; PCA; PTR MS; Volatile profile

Indexed keywords

ACETALDEHYDE; ALKANONE; BUTYRIC ACID ETHYL ESTER; HEXANOIC ACID;

ANALYTIC METHOD; ARTICLE; CHEESE; FLAVOR; FOOD ANALYSIS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODOR; OLFACTOMETRY; PROTON TRANSPORT;

ADULT; CHEESE; CHROMATOGRAPHY, GAS; FEMALE; HUMANS; MALE; MASS SPECTROMETRY; ODORS; PROTONS; SMELL; VOLATILIZATION;

EID: 0242416581     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020922g     Document Type: Article

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