Impact of ripening periods on the key volatile compounds of Cheddar cheese evaluated by sensory evaluation, instrumental analysis and chemometrics method

Impact of ripening periods on the key volatile compounds of Cheddar cheese evaluated by sensory evaluation, instrumental analysis and chemometrics method

We examined the impact of varying ageing times (0, 6, 12, and 15 months) on the alterations in the concentration of key volatile compounds in Cheddar cheese as it ripened. With PCA of E-nose and PLS-DA of gas GC–MS and GC-IMS, the cheddar cheese samples could be identified from one another. As the c...

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Bibliographic Details
Main Authors: Li-Qin You, Yong-Rui Wang, Shuang Bai, Xue-Yao Wang, Zhao-Jun Wei
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Ripening cheddar cheese
GC–MS
GC-IMS
Key volatile compounds
E-nose
Sensory analysis
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224001884
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