Fatty acid profiling of bovine milk and cheese from six European areas by GC-FID and GC-MS
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Fatty acid profiling of bovine milk and cheese from six European areas by GC-FID and GC-MS. / Eisenstecken, Daniela; Stanstrup, Jan; Robatscher, Peter; Huck, Christian W; Oberhuber, Michael.
I: International Journal of Dairy Technology, Bind 74, Nr. 1, 2021, s. 215-224.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Fatty acid profiling of bovine milk and cheese from six European areas by GC-FID and GC-MS
AU - Eisenstecken, Daniela
AU - Stanstrup, Jan
AU - Robatscher, Peter
AU - Huck, Christian W
AU - Oberhuber, Michael
N1 - CURIS 2021 NEXS 048
PY - 2021
Y1 - 2021
N2 - The fatty acid (FA) composition of milk from six European areas, as well as the alteration in the FA profile during cheese production, was studied using both a targeted GC-FID and an untargeted GC-MS approach. By applying principal component, partial least square discriminant and chemical similarity enrichment analysis, a discrimination of the geographical areas could be achieved highlighting important FA classes such as odd‐ and branched‐chain FAs for the differentiation. The FA profile remained constant during cheese production, and aroma compounds have been identified as biomarkers for the ripening methods used, namely foil and smear ripening.
AB - The fatty acid (FA) composition of milk from six European areas, as well as the alteration in the FA profile during cheese production, was studied using both a targeted GC-FID and an untargeted GC-MS approach. By applying principal component, partial least square discriminant and chemical similarity enrichment analysis, a discrimination of the geographical areas could be achieved highlighting important FA classes such as odd‐ and branched‐chain FAs for the differentiation. The FA profile remained constant during cheese production, and aroma compounds have been identified as biomarkers for the ripening methods used, namely foil and smear ripening.
KW - Faculty of Science
KW - Milk processing
KW - Cheese
KW - Fatty acids
KW - Cheese ripening
U2 - 10.1111/1471-0307.12749
DO - 10.1111/1471-0307.12749
M3 - Journal article
VL - 74
SP - 215
EP - 224
JO - International Journal of Dairy Technology
JF - International Journal of Dairy Technology
SN - 1364-727X
IS - 1
ER -
ID: 251016896