Fields & Applications Food, Beverage & Agriculture, Mass Spectrometry

Classifying Cheeses by Volatile APCI (vAPCI) Compact Mass Spectrometry

contributed by Advion | 03/13/2017

by Volatile APCI (vAPCI) Compact Mass Spectrometry

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.

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