Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS - Capozzi, Vittorio; Lonzarich, Valentina; Khomenko, Iuliia; Cappellin, Luca; Navarini, Luciano; Biasioli, Franco (Molecules (Basel, Switzerland), 2020)
Keywords: Alcohol; alcohols; aroma; Automation; Cheese - analysis; Chromatography; dairy product; Dairy products; Data analysis; Flavors; Food products; Gas Chromatography-Mass Spectrometry - methods; hs-spme gc-ms; Hydrocarbons; ketones; Ketones - chemistry; mascarpone cheese; Mass spectrometry; Mass Spectrometry - methods; Milk; milk cream; Odorants - analysis; Polyethylene glycol; Principal components analysis; ptr-tof-ms; Scientific imaging; Solid Phase Microextraction - methods; tiramisù; VOCs; Volatile organic compounds; Volatile Organic Compounds - chemistry; VOCs; PTR-ToF-MS; Tiramisù; mascarpone cheese; dairy product; alcohols; ketones; HS-SPME GC-MS; aroma; milk cream