Characterisation by SPME-GC-MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening

Food Chemistry

Volumn 118, Issue 1, 2010, Pages 182-189

  Delgado, Francisco José ^a   González Crespo, José ^a   Cava, Ramón ^b   García Parra, Jesús ^a   Ramírez, Rosario ^a  

^a Instituto Tecnologico Agroalimentario de Extremadura   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Cheese; Ewe; Raw milk; Ripening; SPME; Vegetable rennet; Volatile

Indexed keywords

2 BUTANONE; ACETIC ACID; CARBOXYLIC ACID; ISOVALERIC ACID;

ARTICLE; CHEESE; CHEESE RIPENING; FERMENTATION; FOOD INDUSTRY; GAS CHROMATOGRAPHY; LIPOLYSIS; MASS SPECTROMETRY; MILK; SOLID PHASE MICROEXTRACTION;

WITHANIA COAGULANS;

EID: 68349152823     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.081     Document Type: Article

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