Development and validation of an APCI-MS / GC-MS approach for the classification and prediction of cheddar cheese maturity

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Development and validation of an APCI-MS / GC-MS approach for the classification and prediction of cheddar cheese maturity

Headspace techniques have been extensively employed in food analysis to measure volatile compounds, which play a central role in the perceived quality of food. In this study atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS), coupled with GC-MS (gas chromatography–mass spectrometry...

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Bibliographic Details
Main Authors:	Gan, Heng-Hui, Bingnan, Yan, Linforth, Rob S.T., Fisk, Ian D.
Format:	Article
Published:	Elsevier 2016
Subjects:	Chemometric techniques; Cheddar cheese; Cheese maturity; APCI-MS; PLS-DA volatile aroma compounds
Online Access:	https://eprints.nottingham.ac.uk/28858/

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