Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS

Article ID	Journal	Published Year	Pages	File Type
10541548	Food Chemistry	2011	8 Pages	PDF

Abstract

âº Volatile acids were the most abundant compounds in this raw goat cheese. âº Acids with origin in lipolysis had the highest importance. âº Among volatile acids, short chain fatty acids were the most important.

Keywords

SPME–GC–MS Maturation Volatile compounds Raw milk Goat cheese

Related Topics

Physical Sciences and Engineering Chemistry Analytical Chemistry

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Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS

Authors

Francisco José Delgado, José González-Crespo, Ramón Cava, Rosario RamÃrez,