Key aroma compounds of Canastra cheese: HS-SPME optimization assisted by olfactometry and chemometrics

[Display omitted] •Key odor compounds from Canastra cheese has been reported for firt time.•HS-SPME was optimized using multivariate designs assisted by GC-O and chemometrics.•The volatile compounds of Canastra cheese are mainly formed by alcohols and carboxylic acids.•Acetic, isobutyric, and butano...

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Veröffentlicht in:	Food research international 2021-12, Vol.150, p.110788-110788, Article 110788
Hauptverfasser:	de Jesus Filho, Milton, Klein, Bruna, Wagner, Roger, Godoy, Helena Teixeira
Format:	Artikel
Sprache:	eng
Schlagworte:	Artisanal cheese Experimental design Gas chromatography PCA Ripening
Online-Zugang:	Volltext
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