Volatiles profiling in heated cheese as analyzed using headspace solid‐phase microextraction coupled to gas chromatography coupled to mass spectrometry
Abstract Cheese is one of the most common fermented dairy foods consumed worldwide. Despite being extensively used, the heating effect on cheese flavor and chemistry has yet to be reported. The impact of heat on cheese aroma profile was assessed using headspace solid‐phase microextraction (SPME) cou...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-04-01
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| Series: | eFood |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/efd2.2 |