SPME/GC-MS Characterization of the Volatile Fraction of an Italian PDO Sheep Cheese to Prevalent Lypolitic Ripening: The Case of Fiore Sardo

Food Analytical Methods

Volumn 5, Issue 4, 2012, Pages 723-730

  Urgeghe, Pietro Paolo ^a   Piga, Carlo ^b   Addis, Margherita ^b   Di Salvo, Riccardo ^b   Piredda, Giovanni ^b   Scintu, Maria Francesca ^b   Wolf, Irma Veronica ^c   Sanna, Gavino ^a  

^a UNIVERSITY OF SASSARI   (Italy)

^b Dipartimento per la Ricerca nelle Produzioni Animali   (Italy)

^c UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Fiore Sardo PDO; Lipolytic ripening; Sheep cheese; SPME GC MS

Indexed keywords

ANALYTES; EXPOSURE-TIME; FIORE SARDO PDO; LIPOLYTIC; LOW-MOLECULAR-WEIGHT SPECIES; SARDINIA; SPME/GC-MS; TRACE COMPOUNDS; VOLATILE COMPOUNDS; VOLATILE FRACTIONS;

CARBOXYLIC ACIDS; KETONES; ORGANIC COMPOUNDS;

WOOL;

CARBOXYLIC ACIDS; DAIRY PRODUCTS; ESTERS; GAS CHROMATOGRAPHY; ITALY; MASS SPECTROMETERS; MOLECULAR WEIGHT; VOC;

OVIS ARIES;

EID: 84862670328     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-011-9302-5     Document Type: Article

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