Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 1156-1163

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

^a Instituto Tecnologico Agroalimentario   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Goat cheese; Maturation; Raw milk; SPME GC MS; Volatile compounds

Indexed keywords

GOAT CHEESE; MATURATION; RAW MILK; SPME-GC-MS; VOLATILE COMPOUNDS;

ESTERIFICATION; ESTERS; FATTY ACIDS; GAS CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY; PHASE EQUILIBRIA;

VOLATILE ORGANIC COMPOUNDS;

2 BUTANOL; 2 BUTANONE; 2 HEPTANOL; 2 HEPTANONE; 2 PENTANONE; ACID; ALCOHOL; BUTYRIC ACID; CARBOXYLIC ACID; DELTA DECALACTONE; ESTER; HEXANOIC AICD; KETONE; OCTANOIC ACID; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; CHEESE; GAS CHROMATOGRAPHY; GOAT; MASS SPECTROMETRY; MATURATION; MILK; NONHUMAN; SOLID PHASE MICROEXTRACTION; VOLATILIZATION;

CAPRA HIRCUS;

EID: 79960181408     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.096     Document Type: Article

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