1. Volatile compounds detected in cheese by GC-MS and faceted heat map showing the variation of volatile compounds between the cheeses at days 0, 18, 24, and 30.
Volatile compounds detected in cheese by GC-MS and faceted heat map showing the variation of volatile compounds between the cheeses at days 0, 18, 24, and 30. The gray tiles indicate when the volatile compounds were not detected. The linear retention index (LRI) was calculated and compared with the reference linear retention index (REF) to confirm the identification. Values are the means of results from three replicates.
A. S. Bertuzzi et al. mSystems 2018; doi: /mSystems