Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS

Mascarpone, a soft-spread cheese, is an unripened dairy product manufactured by the thermal-acidic coagulation of milk cream. Due to the mild flavor and creamy consistency, it is a base ingredient in industrial, culinary, and homemade preparations (e.g., it is a key constituent of a widely appreciat...

Descripción completa

Detalles Bibliográficos
Autores principales: Capozzi, Vittorio, Lonzarich, Valentina, Khomenko, Iuliia, Cappellin, Luca, Navarini, Luciano, Biasioli, Franco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7179404/
https://www.ncbi.nlm.nih.gov/pubmed/32164157
http://dx.doi.org/10.3390/molecules25051242

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7179404/
https://www.ncbi.nlm.nih.gov/pubmed/32164157
http://dx.doi.org/10.3390/molecules25051242

Ejemplares similares