In the present study, Proton Transfer Reaction-Mass Spectrometry (PTR-MS) has been successfully used for the monitoring of flavor formation during milk fermentation. Moreover, the impact of both milk base compositional and processing factors on flavor and off-flavor compounds formation were evaluated.
Proton Transfer Reaction Mass Spectrometry (PTR-MS) Implementation in the Dairy Industry: New Perspectives in Quality Control of Fermented Milks / Soukoulis, Christos; Aprea, Eugenio; Cappellin, Luca; Märk, T. D.; Gasperi, Flavia; Biasioli, Franco. - (2011), pp. 60-61. (Intervento presentato al convegno 2nd MS food day 2011 tenutosi a Trieste nel 19-21 ottobre 2011).
Proton Transfer Reaction Mass Spectrometry (PTR-MS) Implementation in the Dairy Industry: New Perspectives in Quality Control of Fermented Milks
Aprea, Eugenio;Gasperi, Flavia;
2011-01-01
Abstract
In the present study, Proton Transfer Reaction-Mass Spectrometry (PTR-MS) has been successfully used for the monitoring of flavor formation during milk fermentation. Moreover, the impact of both milk base compositional and processing factors on flavor and off-flavor compounds formation were evaluated.| File | Dimensione | Formato | |
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