Optimization of headspace solid-phase microextraction for the analysis of specific flavors in enzyme modified and natural Cheddar cheese using factorial design and response surface methodology

Journal of Chromatography A

Volumn 1195, Issue 1-2, 2008, Pages 16-24

  Januszkiewicz, Julien ^a   Sabik, Hassan ^a   Azarnia, Sorayya ^b   Lee, Byong ^a,b  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

Cheese; Experimental design; Flavors; Food; GC MS; SPME

Indexed keywords

CHEMICAL MODIFICATION; ENZYME ACTIVITY; EXTRACTION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; POLYDIMETHYLSILOXANE;

CENTRAL COMPOSITE DESIGNS (CCD); CHEESE; SOLID PHASE MICROEXTRACTION;

DAIRY PRODUCTS;

DIMETHYL DISULFIDE; HEPTANOIC ACID DERIVATIVE; HEXANAL; HEXANOL; LACTONE DERIVATIVE;

ANALYTICAL EQUIPMENT; ARTICLE; AUTOANALYSIS; CHEESE; ENZYME MODIFICATION; FACTORIAL DESIGN; FLAVOR; FOOD ANALYSIS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; METHODOLOGY; PRIORITY JOURNAL; SOLID PHASE MICROEXTRACTION;

ALDEHYDES; CAPROATES; CHEESE; DIMETHYLPOLYSILOXANES; DISULFIDES; FLAVORING AGENTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEXANOLS; KETONES; POLYETHYLENE GLYCOLS; SODIUM CHLORIDE; SOLID PHASE MICROEXTRACTION; TEMPERATURE;

EID: 44749094520     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2008.04.067     Document Type: Article

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