Volatile Metabolites of Goat Cheeses Determined by Ion Mobility Spectrometry. Potential Applications in Quality Control

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Complexity and Uniqueness of the Aromatic Profile of Smoked and Unsmoked Herreño Cheese

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The evolution of chemical and microbiological properties of fresh goat milk cheese during its shelf life

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Multi-capillary column-ion mobility spectrometry: a potential screening system to differentiate virgin olive oils

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Recent Developments in Ion Mobility Spectrometry

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Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME–GC–MS

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Nature and distribution of the volatile components in the different regions of an artisanal ripened sheep cheese

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Sheep and goat's dairy products from South America: Microbiota and its metabolic activity

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Ester synthesis by lactic acid bacteria isolated from goat’s and ewe’s milk and cheeses

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Quantification of volatile compounds in goat milk Jack cheese using static headspace gas chromatography

(2009) R. Attaie   JOURNAL OF DAIRY SCIENCE

Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese

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Preliminary study of ion mobility based electronic nose MGD-1 for discrimination of hard cheeses

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Gas chromatography–olfactometry in food flavour analysis

(2007) Barbara d’Acampora Zellner et al.   JOURNAL OF CHROMATOGRAPHY A

Determination of flavour compounds in a mountain cheese by headspace sorptive extraction-thermal desorption-capillary gas chromatography-mass spectrometry

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