A Simple, Rapid and Validated Method for the Determination of Free Volatile Carboxylic Acids in Cheese by GC-FID

Highlights of Analytical Sciences in Switzerland

Authors

  • René Badertscher Federal Department of Economic Affairs, Education and Research EAER, Agroscope, Schwarzenburgstrasse 161, CH-3003 Bern
  • Grégory Pimentel Federal Department of Economic Affairs, Education and Research EAER, Agroscope, Schwarzenburgstrasse 161, CH-3003 Bern
  • Carola Blaser Federal Department of Economic Affairs, Education and Research EAER, Agroscope, Schwarzenburgstrasse 161, CH-3003 Bern
  • Priska Noth Federal Department of Economic Affairs, Education and Research EAER, Agroscope, Schwarzenburgstrasse 161, CH-3003 Bern

DOI:

https://doi.org/10.2533/chimia.2023.622

Keywords:

Bacterial cultures, Cheese, Flavour, Free volatile carboxylic acids, Free volatile fatty acids, GC-FID, Headspace

Downloads

Published

2023-09-20

How to Cite

[1]
R. Badertscher, G. Pimentel, C. Blaser, P. Noth, Chimia 2023, 77, 622, DOI: 10.2533/chimia.2023.622.

Issue

Vol. 77 No. 9 (2023): Swiss TPH: 30 Years of R&D Towards New Drugs for Tropical Diseases

Section

Columns, Conference Reports

Categories

License

Copyright (c) 2023 Swiss Chemical Society

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.