The mozzarella cheese flavour profile: a comparison between judge panel analysis and proton transfer reaction mass spectrometry

Autor: Flavia Gasperi 1, Giovanni Gallerani 1, Andrea Boschetti 2, Franco Biasioli 1, Ambrogio Monetti 1, Elena Boscaini 2, 3, Alfons Jordan 3, Werner Lindinger 3, Salvatore Iannotta 2

Publikováno v: Journal of the Science of Food and Agriculture 81 (2000): 357–363. doi:10.1002/1097-0010(200102)81:3<357::AID-JSFA818>3.0.CO;2-O
info:cnr-pdr/source/autori:Flavia Gasperi 1, Giovanni Gallerani 1, Andrea Boschetti 2, Franco Biasioli 1, Ambrogio Monetti 1, Elena Boscaini 2,3, Alfons Jordan 3, Werner Lindinger 3, and Salvatore Iannotta 2/titolo:The mozzarella cheese flavour profile: a comparison between judge panel analysis and proton transfer reaction mass spectrometry/doi:10.1002%2F1097-0010(200102)81:3<357::AID-JSFA818>3.0.CO;2-O/rivista:Journal of the Science of Food and Agriculture/anno:2000/pagina_da:357/pagina_a:363/intervallo_pagine:357–363/volume:81

Described in this paper is a comparison of results obtained in flavour profiling with two different approaches: classical sensory analysis and a novel instrumental technique. The mozzarella cheese flavour profile of seven different brands has been de

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8610f034b0faa770475294e83cc81085
https://doi.org/10.1002/1097-0010(200102)81:3<357::aid-jsfa818>3.0.co