Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of "Trentingrana" cheese

Food Quality and Preference

Volumn 17, Issue 1-2, 2006, Pages 63-75

  Biasioli, Franco ^a   Gasperi, Flavia ^a   Aprea, Eugenio ^a,b   Endrizzi, Isabella ^a   Framondino, Valeria ^a   Marini, Federico ^c   Mott, Daniela ^a   Märk, Tilmann D ^b,d  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

^b UNIVERSITY OF INNSBRUCK   (Austria)

^c SAPIENZA UNIVERSITY OF ROME   (Italy)

^d Physics and Informatics   (Slovakia)

Author keywords

Cheese; Chemometrics; Flavour; Odour; Proton transfer reaction mass spectrometry (PTR MS); Quantitative descriptive analysis

Indexed keywords

EID: 28444464429     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2005.06.004     Document Type: Article

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