Comparative study of flavor in cholesterol-removed Gouda cheese and Gouda cheese during ripening

This study was performed to compare the flavor compounds of cholesterol-removed Gouda cheese (CRGC) and those of Gouda cheese (control) during ripening. The CRGC was made using milk treated with cross-linked β-cyclodextrin (β-CD). The solid-phase microextraction (SPME) method was used to extract fla...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of dairy science 2013-04, Vol.96 (4), p.1972-1983
Hauptverfasser:	Jung, H.J., Ganesan, P., Lee, S.J., Kwak, H.S.
Format:	Artikel
Sprache:	eng
Schlagworte:	alcohols Alcohols - analysis Aldehydes Aldehydes - analysis analysis beta-cyclodextrin Cheese Cheese - analysis Cholesterol Cholesterol - analysis Cholesterol - isolation & purification cholesterol-removed Gouda cheese crosslinking Esters Esters - analysis Fats Fats - analysis Fatty Acids, Nonesterified Fatty Acids, Nonesterified - analysis flavor flavor compound flavor compounds Food Handling Food Handling - methods free fatty acids Gouda cheese isolation & purification Ketones Ketones - analysis lactones Lactones - analysis methods milk ripening Solid Phase Microextraction Taste
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!