Characterization of "Provola dei Nebrodi", a typical Sicilian cheese, by volatiles analysis using SPME-GC/MS

International Dairy Journal

Volumn 15, Issue 6-9, 2005, Pages 585-593

  Ziino, M ^a   Condurso, C ^a   Romeo, V ^a   Giuffrida, D ^a   Verzera, A ^a  

^a UNIVERSITY OF MESSINA   (Italy)

Author keywords

Cheese; Provola dei nebrodi; Ripening; SPME HRGC MS; Volatiles

Indexed keywords

ACETONE; ALDEHYDES; ESTERS; FATTY ACIDS; GAS CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY; STATISTICAL METHODS;

FILATA CHEESE; OCTANOIC ACID; SOLID PHASE MICROEXTRACTION; VOLATILE FRACTION;

DAIRY PRODUCTS;

EID: 19944378516     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.07.024     Document Type: Conference Paper

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