Characterization of the volatile fraction and of free fatty acids of "Fontina Valle d'Aosta", a protected designation of origin Italian cheese

Food Chemistry

Volumn 105, Issue 1, 2007, Pages 293-300

  Berard, Joel ^a   Bianchi, Federica ^a   Careri, Maria ^a   Chatel, Augusto ^b   Mangia, Alessandro ^a   Musci, Marilena ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b Institute Agricole Régional   (Italy)

Author keywords

Dynamic headspace technique; Fontina cheese; Free fatty acids; Gas chromatography mass spectrometry; Volatile compounds

Indexed keywords

ALCOHOL DERIVATIVE; FATTY ACID; SULFUR; VOLATILE AGENT;

ARTICLE; CHEESE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; EXTRACTION; FLAVOR; FOOD ANALYSIS; FOOD COMPOSITION; GAS CHROMATOGRAPHY; ITALY; LIPID ANALYSIS; LIPID COMPOSITION; MASS SPECTROMETRY;

EID: 34347348282     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.11.041     Document Type: Article

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