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Characterization of artisanal cheeses by GC and GC/MS analysis of their medium volatility (SDE) fraction

โœ Scribed by De Frutos, Mercedes; Sanz, Jesus; Martinez-Castro, Isabel

Book ID
120515227
Publisher
American Chemical Society
Year
1991
Tongue
English
Weight
627 KB
Volume
39
Category
Article
ISSN
0021-8561

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Analysis of the volatile components of Cheddar cheese by direct thermal desorption-GCร—GC-TOF/MS
โœ Fahrettin Gogus; Mustafa Z. Ozel; Alastair C. Lewis ๐Ÿ“‚ Article ๐Ÿ“… 2006 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 198 KB ๐Ÿ‘ 1 views

## Abstract Volatile compounds were isolated from Cheddar cheese using direct thermal desorption (DTD) and analysed using comprehensive 2โ€D GC (GCร—GC) coupled with TOF MS (TOF/MS). In total 12 aldehydes, 13 acids, 13 ketones, 5 alcohols, 3 hydrocarbons and 9 miscellaneous compounds were identified