Components detected by means of solid-phase microextraction and gas chromatography/mass spectrometry in the headspace of artisan fresh goat cheese smoked by traditional methods

Journal of Dairy Science

Volumn 87, Issue 2, 2004, Pages 284-299

  Guillen M D ^a   Ibargoitia, M L ^a   Sopelana, P ^a   Palencia, G ^a   Fresno, M ^b  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^b INSTITUTO CANARIO DE INVESTIGACIONES AGRARIAS   (Spain)

Author keywords

Headspace components; Pine leaves; Smoked fresh goat cheese; Solid phase microextraction

Indexed keywords

CAPRA HIRCUS;

ANIMAL; ARTICLE; CHEESE; FOOD HANDLING; GOAT; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; PINE; SMOKE; VOLATILIZATION;

ANIMALS; CHEESE; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GOATS; ODORS; PINUS; SMOKE; VOLATILIZATION;

EID: 2142650339     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(04)73167-7     Document Type: Article

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