SPME/GC-MS characterization and comparison of volatiles of eleven varieties of turkish cheeses

International Journal of Food Properties

Volumn 16, Issue 7, 2013, Pages 1630-1653

  Hayaloglu, Ali Adnan ^a   Karabulut, Ihsan ^a  

^a INONU UNIVERSITY   (Turkey)

Author keywords

Amino acid catabolism; Cheeses; Fatty acid catabolism; GC MS; SPME; Volatiles

Indexed keywords

GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GC-MS; MANUFACTURING TECHNIQUES; MICROBIAL ACTIVITIES; SOLID-PHASE MICROEXTRACTION; SPME; VOLATILE COMPOUNDS; VOLATILES;

ALDEHYDES; AMINO ACIDS; CHEESES; CHEMICAL COMPOUNDS; ESTERIFICATION; ESTERS; GAS CHROMATOGRAPHY; KETONES; MANUFACTURE; METABOLISM; PRINCIPAL COMPONENT ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

VOLATILE FATTY ACIDS;

EID: 84878715494     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2011.587625     Document Type: Article

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