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Proton transfer reaction time-of-flight mass spectrometry: A high-throughput and innovative method to study the influence of dairy system and cow characteristics on the volatile compound fingerprint of cheeses.

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第一作者： M,Bergamaschi

第一单位： Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy; Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM) Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy.

作者： M,Bergamaschi ^[1] ; F,Biasioli ^[2] ; L,Cappellin ^[3] ; A,Cecchinato ^[4] ; C,Cipolat-Gotet ^[4] ; A,Cornu ^[5] ; F,Gasperi ^[3] ; B,Martin ^[5] ; G,Bittante ^[4]

作者单位： Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy; Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM) Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy. ^[1] Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM) Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy. Electronic address: franco.biasioli@fmach.it. ^[2] Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM) Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy. ^[3] Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy. ^[4] INRA, UMR 1213 Herbivores, F-63122 Saint-Genès Champanelle, France; Clermont Université, VetAgro Sup, BP 10448, F-63000 Clermont-Ferrand, France. ^[5]

关键词 cheese smell dairy system new phenotypes proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS)volatile compound fingerprint