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- Tunick, Michael H.; Iandola, Susan K.; Van Hekken, Diane L.
- Foods 2013 v.2 no.4 pp. 534
- cheeses; gas chromatography; mass spectrometry; microextraction; milk; quantitative analysis; solid phase extraction; volatile compounds; whey powder; whey protein
- ... Solid phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS) are commonly used for qualitative and quantitative analysis of volatile compounds in various dairy products, but conditions have to be adjusted to maximize release while not generating new compounds that are absent in the original sample. Queso Fresco, a fresh non-melting cheese, may be heated at 60 °C for 30 min; in ...
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