Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry

Keyphrases

• Ethyl 100%
• Gas Chromatography-olfactometry (GC-O) 100%
• Aroma Compounds 100%
• Parmigiano Reggiano Cheese 100%
• Dimethyl 66%
• Pyrazine 66%
• Neutral Fractions 66%
• Solvent Extraction 33%
• Mass Spectrometry 33%
• Cheese 33%
• Free Fatty Acids 33%
• Water-soluble 33%
• Esters 33%
• Furfural 33%
• Gas Chromatography 33%
• Hexanoic Acid 33%
• Dimethyl Trisulfide 33%
• Volatile Compounds 33%
• Butanoic Acid 33%
• Odor-active Compounds 33%
• Diacetyl 33%
• Octanoic Acid 33%
• Retention Index 33%
• 2-Butenal 33%
• Ethyl Butanoate 33%
• Hexanal 33%
• Pentanal 33%
• Heptanoate 33%
• Dimethyl 3 33%
• Ethyl Hexanoate 33%
• 2-Methylbutanal 33%
• 3-methylbutanal 33%
• Ethyl Octanoate 33%
• Decanoic Acid 33%
• Heptanal 33%
• Pyrazine-2 33%
• Ethyl Propionate 33%
• Phenylacetaldehyde 33%
• High Vacuum Distillation 33%
• Nutty 33%
• Fruity Aroma 33%
• 2,3-Dimethylpyrazine 33%
• Ethyl Pentanoate 33%
• Ethyl Decanoate 33%
• Methional 33%
• 2-methylpyridine 33%
• Normal Phase Liquid Chromatography 33%

Chemistry

• Flavouring Agent 100%
• Ethyl 100%
• Gas Chromatography 100%
• Pyrazine 75%
• Ethylpyrazine 50%
• Mass Spectrometry 25%
• Free Fatty Acids 25%
• Water Soluble 25%
• Pentanal 25%
• 2-Methylbutanal 25%
• 3-Methylbutanal 25%
• Ethyl Octanoate 25%
• 2,6-Dimethylpyrazine 25%
• Ethyl Hexanoate 25%
• 2-Methylpyridine 25%
• Normal Phase Liquid Chromatography 25%
• Ethyl Heptanoate 25%
• 2,4-Hexadienal 25%
• Heptanal 25%
• Phenylacetaldehyde 25%
• Hexanal 25%
• Volatile Agent 25%
• Furfural 25%
• Ethyl Pentanoate 25%
• Ethyl Decanoate 25%
• Vacuum Distillation 25%
• Solvent Extraction 25%