The new Agilent - Imperial College London podcast series focuses on Agilent's ongoing relationship with Imperial College London and discuss some of the most interesting researches carried out in the Agilent Measurement suite sited at White city campus in London (UK).
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The new Agilent - Imperial College London podcast series focuses on Agilent's ongoing relationship with Imperial College London and discuss some of the most interesting researches carried out in the Agilent Measurement suite sited at White city campus in London (UK).
Episode 2: Use of GC/Q-TOF in determining the flavour profiles of British hard cheeses
Exploring Analytical Science
23 minutes 30 seconds
4 years ago
Episode 2: Use of GC/Q-TOF in determining the flavour profiles of British hard cheeses
Numerous cheeses have a certain uniqueness that is directly influenced by the unique culture and environment of the region in which they are produced. Different regions use a variety of cheesemaking techniques which are often unique to the area and have been developed over time in a direct response to new and emerging technologies, and constant changes in consumer demand. Although cheeses will often be sold on the market as the same variant, for example mild cheddar, there can be significant variations in the characteristics of the cheese itself. These can include colour, aroma, texture, flavour, firmness, presence of mould, and gas holes. The cheese quality can also vary widely. Dr. Lisa D. Haigh, Mass Spectrometry Manager, Small Molecule Core Facility, Department of Chemistry. For Research Use Only. Not for use in diagnostic procedures. DE44320.2456365741
Exploring Analytical Science
The new Agilent - Imperial College London podcast series focuses on Agilent's ongoing relationship with Imperial College London and discuss some of the most interesting researches carried out in the Agilent Measurement suite sited at White city campus in London (UK).
