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.
Soukoulis, C.; Aprea, E.; Cappellin, L.; Märk, T.D.; Gasperi, F.; Biasioli, F. (2011). Proton transfer reaction mass spectrometry (PTR-MS) implementation in the dairy industry: new perspectives in quality control of fermented milks. In: 2nd MS food day 2011: October 19-21, 2011, Trieste. Udine: 60-61. ISBN: 978-88-8420-708-1. url: http://www.soc.chim.it/divisioni/SdM/2MS-FoodDay handle: http://hdl.handle.net/10449/20878
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;Gasperi, Flavia;Biasioli, Franco
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.
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