Fatty acid profiling of bovine milk and cheese from six European areas by GC-FID and GC-MS

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Fatty acid profiling of bovine milk and cheese from six European areas by GC-FID and GC-MS. / Eisenstecken, Daniela; Stanstrup, Jan; Robatscher, Peter; Huck, Christian W; Oberhuber, Michael.

In: International Journal of Dairy Technology, Vol. 74, No. 1, 2021, p. 215-224.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Eisenstecken, D, Stanstrup, J, Robatscher, P, Huck, CW & Oberhuber, M 2021, 'Fatty acid profiling of bovine milk and cheese from six European areas by GC-FID and GC-MS', International Journal of Dairy Technology, vol. 74, no. 1, pp. 215-224. https://doi.org/10.1111/1471-0307.12749

APA

Eisenstecken, D., Stanstrup, J., Robatscher, P., Huck, C. W., & Oberhuber, M. (2021). Fatty acid profiling of bovine milk and cheese from six European areas by GC-FID and GC-MS. International Journal of Dairy Technology, 74(1), 215-224. https://doi.org/10.1111/1471-0307.12749

Vancouver

Eisenstecken D, Stanstrup J, Robatscher P, Huck CW, Oberhuber M. Fatty acid profiling of bovine milk and cheese from six European areas by GC-FID and GC-MS. International Journal of Dairy Technology. 2021;74(1):215-224. https://doi.org/10.1111/1471-0307.12749

Author

Eisenstecken, Daniela ; Stanstrup, Jan ; Robatscher, Peter ; Huck, Christian W ; Oberhuber, Michael. / Fatty acid profiling of bovine milk and cheese from six European areas by GC-FID and GC-MS. In: International Journal of Dairy Technology. 2021 ; Vol. 74, No. 1. pp. 215-224.

Bibtex

@article{d3de81bf70d64ed89b9b344ee2d2ea22,
title = "Fatty acid profiling of bovine milk and cheese from six European areas by GC-FID and GC-MS",
abstract = "The fatty acid (FA) composition of milk from six European areas, as well as the alteration in the FA profile during cheese production, was studied using both a targeted GC-FID and an untargeted GC-MS approach. By applying principal component, partial least square discriminant and chemical similarity enrichment analysis, a discrimination of the geographical areas could be achieved highlighting important FA classes such as odd‐ and branched‐chain FAs for the differentiation. The FA profile remained constant during cheese production, and aroma compounds have been identified as biomarkers for the ripening methods used, namely foil and smear ripening.",
keywords = "Faculty of Science, Milk processing, Cheese, Fatty acids, Cheese ripening",
author = "Daniela Eisenstecken and Jan Stanstrup and Peter Robatscher and Huck, {Christian W} and Michael Oberhuber",
note = "CURIS 2021 NEXS 048",
year = "2021",
doi = "10.1111/1471-0307.12749",
language = "English",
volume = "74",
pages = "215--224",
journal = "International Journal of Dairy Technology",
issn = "1364-727X",
publisher = "Wiley-Blackwell",
number = "1",

}

RIS

TY - JOUR

T1 - Fatty acid profiling of bovine milk and cheese from six European areas by GC-FID and GC-MS

AU - Eisenstecken, Daniela

AU - Stanstrup, Jan

AU - Robatscher, Peter

AU - Huck, Christian W

AU - Oberhuber, Michael

N1 - CURIS 2021 NEXS 048

PY - 2021

Y1 - 2021

N2 - The fatty acid (FA) composition of milk from six European areas, as well as the alteration in the FA profile during cheese production, was studied using both a targeted GC-FID and an untargeted GC-MS approach. By applying principal component, partial least square discriminant and chemical similarity enrichment analysis, a discrimination of the geographical areas could be achieved highlighting important FA classes such as odd‐ and branched‐chain FAs for the differentiation. The FA profile remained constant during cheese production, and aroma compounds have been identified as biomarkers for the ripening methods used, namely foil and smear ripening.

AB - The fatty acid (FA) composition of milk from six European areas, as well as the alteration in the FA profile during cheese production, was studied using both a targeted GC-FID and an untargeted GC-MS approach. By applying principal component, partial least square discriminant and chemical similarity enrichment analysis, a discrimination of the geographical areas could be achieved highlighting important FA classes such as odd‐ and branched‐chain FAs for the differentiation. The FA profile remained constant during cheese production, and aroma compounds have been identified as biomarkers for the ripening methods used, namely foil and smear ripening.

KW - Faculty of Science

KW - Milk processing

KW - Cheese

KW - Fatty acids

KW - Cheese ripening

U2 - 10.1111/1471-0307.12749

DO - 10.1111/1471-0307.12749

M3 - Journal article

VL - 74

SP - 215

EP - 224

JO - International Journal of Dairy Technology

JF - International Journal of Dairy Technology

SN - 1364-727X

IS - 1

ER -

ID: 251016896