Monitoring changes in the volatile profile of cheese crackers during storage using GC-MS and PTR-MS

Flavour and Fragrance Journal

Volumn 24, Issue 3, 2009, Pages 133-139

  Pozo Bayón, Maria Ángeles ^a   Martín Álvarez, Pedro J ^a   Reineccius, Gary A ^b  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Cheese crackers; PT GC MS; PTR MS; Shelf life; Volatile stability

Indexed keywords

CHEESE CRACKERS; PT-GC-MS; PTR-MS; SHELF-LIFE; VOLATILE STABILITY;

ALDEHYDES; CLUSTER ANALYSIS; IONS; MULTIVARIANT ANALYSIS; PHOTOTRANSISTORS; PLASMAS; VOLATILE ORGANIC COMPOUNDS;

GROUP TECHNOLOGY;

1 PENTEN 3 OL; 2 BUTANONE; 2 METHYL BUTANAL; 2 PROPANOL; 2,3 BUTANEDIONE; 3 HEXANAL; 3 METHYL BUTANAL; 3 METHYLTHIOPROPANAL; 4 METHYL 2 HEXANONE; ACETALDEHYDE; ACETIC ACID; ACETIC ACID ETHYL ESTER; ACETOIN; BENZALDEHYDE; BUTYRALDEHYDE; DIMETHYL SULFIDE; FURFURAL; FURFURYL ALCOHOL; GAMMA BUTYROLACTONE; GAMMA PINENE; HEPTYL ALDEHYDE; HEXANAL; ISOBUTYRALDEHYDE; METHYL CYCLOPENTANE; OCTANAL; PENTANAL; PENTANOL; UNCLASSIFIED DRUG; VOLATILE ORGANIC COMPOUND; XYLENE;

ANALYSIS OF VARIANCE; ARTICLE; AUTOOXIDATION; CHEMICAL ANALYSIS; CLUSTER ANALYSIS; CONTROLLED STUDY; FEASIBILITY STUDY; FOOD ANALYSIS; FOOD QUALITY; FOOD STORAGE; ION MONITORING; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; MOLECULAR WEIGHT; NONHUMAN; PROTON TRANSPORT REACTION MASS SPECTROMETRY; SHELF LIFE;

EID: 67149090705     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.1924     Document Type: Article

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