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Volumn 1066, Issue 1-2, 2005, Pages 149-157

Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection

(2) Burbank, Helen M a Qian, Michael C a

a OREGON STATE UNIVERSITY (United States)

Author keywords

Cheese; Food analysis; Pulsed flame photometric detection; Volatile sulfur compounds

Indexed keywords

DAIRY PRODUCTS; EXTRACTION; GAS CHROMATOGRAPHY; PHOTOMETRY; SULFUR COMPOUNDS;

CHEDDAR CHEESE; DIMETHYL SULFIDE; SOLID-PHASE MICROEXTRACTION (SPME); VOLATILE SULFUR COMPOUNDS (VSC);

VOLATILE ORGANIC COMPOUNDS;

SULFUR DERIVATIVE;

ARTICLE; CHEESE; EVALUATION; FLAME PHOTOMETRY; GAS CHROMATOGRAPHY; PRIORITY JOURNAL; SOLID PHASE MICROEXTRACTION; TEMPERATURE MEASUREMENT; TIME; VOLATILIZATION;

ARTIFACTS; CHEESE; CHROMATOGRAPHY, GAS; PHOTOMETRY; SULFUR COMPOUNDS; TEMPERATURE; TIME FACTORS; VOLATILIZATION;

EID: 14244259598 PISSN: 00219673 EISSN: None Source Type: Journal
DOI: 10.1016/j.chroma.2005.01.027 Document Type: Article

Times cited : (85)

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