(Q61450494)

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Monitoring changes in the volatile profile of cheese crackers during storage using GC-MS and PTR-MS

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title

Monitoring changes in the volatile profile of cheese crackers during storage using GC-MS and PTR-MS (English)

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author name string

Maria-Ángeles Pozo-Bayón

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1

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Pedro J. Martín-Álvarez

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2

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Gary A. Reineccius

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3

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publication date

May 2009

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published in

Flavour and Fragrance Journal

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volume

24

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issue

3

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page(s)

133-139

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describes a project that uses

gas chromatography-mass spectrometry

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cites work

Solid-phase micro-extraction (SPME-GC) and sensors as rapid methods for monitoring lipid oxidation in nuts.

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Shelf life of Crescenza cheese as measured by electronic nose.

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Fingerprinting mass spectrometry by PTR-MS: heat treatment vs. pressure treatment of red orange juice—a case study

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Rapid white truffle headspace analysis by proton transfer reaction mass spectrometry and comparison with solid-phase microextraction coupled with gas chromatography/mass spectrometry

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Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses.

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Comparison of Volatile Flavour Profiles of Kidney Beans and Soybeans by GC-MS and PTR-MS

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Rapid detection of meat spoilage by measuring volatile organic compounds by using proton transfer reaction mass spectrometry

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Proton Transfer Reaction−Mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil

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Influence of strawberry yogurt composition on aroma release

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Determining specific food volatiles contributing to PTR-MS ion profiles using GC-EI-MS.

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Unambiguous identification of volatile organic compounds by proton-transfer reaction mass spectrometry coupled with GC/MS

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Profiling flavor compounds of potato crisps during storage using solid-phase microextraction.

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HS–SPME–GC applied to rancidity assessment in bakery foods

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Influence of Eggs on the Aroma Composition of a Sponge Cake and on the Aroma Release in Model Studies on Flavored Sponge Cakes

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Validation of atmospheric VOC measurements by proton-transfer-reaction mass spectrometry using a gas-chromatographic preseparation method

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Identifiers

DOI

10.1002/FFJ.1924

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(Q61450494)

Monitoring changes in the volatile profile of cheese crackers during storage using GC-MS and PTR-MS

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