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

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Published

2023-09-20