Comparison of three different techniques for the discrimination of cheese: application to the ewe's cheese
Dynamic headspace gas chromatography mass spectrometry (GC-MS), AromaScan and Curie-point pyrolysis mass spectrometry (Py-MS) were applied for the discrimination of 2 types of Pecorino Toscano cheese, 20 days old (12 samples) and 4 months old (15 samples). Pyrolysis Mass Spectrometry seemed to be unsuitable for this differentiation due to the high influence of fat and proteins on the fingerprinting of mass spectra. More discriminating results were obtained by the multivariate statistical evaluation of the data of the volatile fraction analysed by both GC/MS and AromaScan.
Bibliographic Reference: An article published in: Milk Science International, 56 (2001) Vol.3, pp.136-140
Record Number: 200013545 / Last updated on: 2001-07-25
Original language: en
Available languages: en