Current Knowledge of Soft Cheeses Flavor and Related Compounds

Cheese aroma is the result of the perception of a large number of molecules belonging to different chemical classes. The volatile compounds involved in the soft cheese flavor have received a great deal of attention. However, there has been less work concerning the volatile compounds in the soft smea...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1999-12, Vol.47 (12), p.4825-4836
Hauptverfasser:	Sablé, Sophie, Cottenceau, Gilles
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcohols - analysis Animals Biological and medical sciences Cattle Cheese - analysis Esters - analysis Fatty Acids, Volatile - analysis Food industries Fundamental and applied biological sciences. Psychology Ketones - analysis Milk and cheese industries. Ice creams Odorants - analysis Sulfur Compounds - analysis Taste Volatilization
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