Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS

Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS

Mascarpone, a soft-spread cheese, is an unripened dairy product manufactured by the thermal-acidic coagulation of milk cream. Due to the mild flavor and creamy consistency, it is a base ingredient in industrial, culinary, and homemade preparations (e.g., it is a key constituent of a widely appreciat...

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Bibliographic Details
Main Authors: Vittorio Capozzi, Valentina Lonzarich, Iuliia Khomenko, Luca Cappellin, Luciano Navarini, Franco Biasioli
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Molecules
Subjects:
mascarpone cheese
dairy product
vocs
ptr-tof-ms
hs-spme gc-ms
aroma
ketones
alcohols
tiramisù
milk cream
Online Access:https://www.mdpi.com/1420-3049/25/5/1242

Internet

https://www.mdpi.com/1420-3049/25/5/1242

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