Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology

Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology

Abstract Caprine Coalho cheese presents great potential for a typical protected designation of origin, considering that this traditional Brazilian cheese presents a slightly salty and acid flavor, combined with a unique texture. This study optimized the HS-SPME-GC-MS methodology for volatile analysi...

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Bibliographic Details
Main Authors: Taliana Kênia Alves BEZERRA, Ana Rita Ribeiro ARAÚJO, Narciza Maria de Oliveira ARCANJO, Flávio Luís Honorato da SILVA, Rita de Cássia Ramos do Egypto QUEIROGA, Marta Suely MADRUGA
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016-03-01
Series:Food Science and Technology
Subjects:
dairy products
cheese
aromas
GC/MS
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100103&lng=en&tlng=en

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100103&lng=en&tlng=en

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