Gas chromatography-mass spectrometry characterization of the aroma of Ossetian cheeses
The aim of the study was the qualitative and quantitative determination of volatile aroma compounds and their formation pathways in brine Ossetian cheeses. Volatile components of cheeses were isolated by steam distillation and extraction with dichloromethane, with their subsequent determination and...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2024-04-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/398 |
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