SPME/GC-MS characterization of volatile compounds of Iranian traditional dried Kashk

SPME/GC-MS characterization of volatile compounds of Iranian traditional dried Kashk

The volatile aromatic components in cow’s or sheep’s milk Kashk samples collected from 11 regions of Iran were extracted by solid-phase micro-extraction and analyzed by GC/MS. Alkenes, aldehydes, free fatty acids, esters, terpenes, alcohols, sulfur compounds, and ketones were the most frequently use...

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Bibliographic Details
Main Authors: Mahdieh Iranmanesh, Hamid Ezzatpanah, Behrouz Akbari-Adergani, Mohammad Amir Karimi Torshizi
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:International Journal of Food Properties
Subjects:
Kashk
Volatile compounds
Solid-phase micro-extraction (SPME)
GC-MS
Online Access:http://dx.doi.org/10.1080/10942912.2018.1466323

Internet

http://dx.doi.org/10.1080/10942912.2018.1466323

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