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

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

Gan, Heng Hui; Yan, Bingnan; Linforth, Robert S T; Fisk, Ian D.

Afiliação

Gan HH; Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
Yan B; Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
Linforth RST; Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
Fisk ID; Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom. Electronic address: Ian.Fisk@nottingham.ac.uk.

Food Chem ; 190: 442-447, 2016 Jan 01.

Article em En | MEDLINE | ID: mdl-26212994

Assuntos

Queijo/classificação; Cromatografia Gasosa-Espectrometria de Massas/métodos; Espectrometria de Massas/métodos; Pressão Atmosférica; Queijo/análise; Análise de Componente Principal

Palavras-chave

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

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Espectrometria de Massas / Queijo / Cromatografia Gasosa-Espectrometria de Massas Tipo de estudo: Prognostic_studies / Risk_factors_studies Idioma: En Ano de publicação: 2016 Tipo de documento: Article

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