Congratulations! You now have unlimited access to all articles from The Analytical Scientist.
Complete your profile at your earliest convenience to unlock the rest of your benefits:
relevant and personalised updates about your field
by Volatile APCI (vAPCI) Compact Mass Spectrometry
Introduction
Cheese is one of the world’s most popular food types, with a wide variety available for consumers. We commonly eat cheeses from cows, goats, and sheep. The scents and flavors of cheeses, so characteristic to each type of cheese, stem from a complex mixture of chemicals, including free fatty acids. While this mixture is affected by a wide variety of factors we can use the mass spectra to characterize the volatile profiles of different types of cheeses.
Read the full article now
Log in or register to read this article in full and gain access to
The Analytical Scientist’s entire content archive. It’s FREE!
Login
Receive content, products, events as well as relevant industry updates from The Analytical Scientist and its sponsors.
