Gatzias, I. S. published the artcileGeographical differentiation of feta cheese from northern Greece based on physicochemical parameters, volatile compounds and fatty acids, Category: esters-buliding-blocks, the main research area is physicochem property volatile compound fatty acid feta cheese Greece.
The present study aimed to differentiate feta cheese samples produced in northern Greece according to geog. origin. In 2006 the EU, through Council Regulation (EC) 510/2006 succeeded in giving a competitive advantage to the quality and diversity of the Union’s agricultural production by adopting PDO (Protected Designation of Origin) and PGI (Protected Geog. Indication) regulations among EU members. Feta cheese has been approved as a Greek PDO product in 2008. Feta cheese samples from the regions of Ioannina, Arta, Thessaloniki, Larissa and Evros, were subjected to physicochem., fatty acid and volatile compounds analyses. Using multivariate statistical anal. (MANOVA/LDA) and the cross-validation method, cheese samples achieved a correct classification rate of 61.8%, 65.8% and 88.2% based on physicochem. parameters, volatile profile and fatty acid composition, resp. Fatty acids were the most efficient parameters for the differentiation of cheese samples. When all three above parameters were combined the correct classification rate of cheese samples increased to 89.5%.
LWT–Food Science and Technology published new progress about Electric conductivity. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Category: esters-buliding-blocks.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics