Development and validation of an APCI-MS/GC-MS approach for the classification and prediction of Cheddar cheese maturity

Food Chemistry

Volumn 190, Issue , 2016, Pages 442-447

  Gan, Heng Hui ^a   Yan, Bingnan ^a   Linforth, Robert S T ^a   Fisk, Ian D ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

APCI MS; Cheddar cheese; Cheese maturity; Chemometric techniques; PLS DA; Volatile aroma compounds

Indexed keywords

ATMOSPHERIC PRESSURE; CHEMICAL COMPOUNDS; CHROMATOGRAPHY; DISCRIMINANT ANALYSIS; FORECASTING; GAS CHROMATOGRAPHY; LEAST SQUARES APPROXIMATIONS; MASS SPECTROMETRY; PRODUCT DEVELOPMENT; VOLATILE ORGANIC COMPOUNDS;

APCI-MS; CHEDDAR CHEESE; CHEMOMETRIC TECHNIQUES; PLS-DA; VOLATILE AROMA COMPOUNDS;

QUALITY CONTROL;

VOLATILE AGENT;

ARTICLE; ATMOSPHERIC PRESSURE CHEMICAL IONISATION MASS SPECTROMETRY; CHEESE; CHEMOMETRICS; FOOD PROCESSING; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; PRODUCT DEVELOPMENT; PROTEIN DEGRADATION; QUALITY CONTROL; VALIDATION STUDY; ANALYSIS; ATMOSPHERIC PRESSURE; CLASSIFICATION; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES;

ATMOSPHERIC PRESSURE; CHEESE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MASS SPECTROMETRY; PRINCIPAL COMPONENT ANALYSIS;

EID: 84930959092     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.05.096     Document Type: Article

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