Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission-Reference-Cited by-同舟云学术

Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission

Published:2021-02 Issue:2 Volume:104 Page:1576-1590
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Wang J.^ORCID,Yang Z.J.^ORCID,Xu L.Y.,Wang B.^ORCID,Zhang J.H.^ORCID,Li B.Z.^ORCID,Cao Y.P.,Tan L.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference52 articles.

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2. Characterization of nutty flavor in Cheddar cheese;Avsar;J. Dairy Sci.,2004

3. Enhancement of amino acid catabolism in Cheddar cheese using α-ketoglutarate: Amino acid degradation in relation to volatile compounds and aroma character;Banks;Int. Dairy J.,2001

4. The ‘buttery’ attribute of wine—diacetyl—desirability, spoilage and beyond;Bartowsky;Int. J. Food Microbiol.,2004

5. The aroma composition of Swiss Gruyère cheese. II. The alkaline volatile components;Bosset;Lebensm. Wiss. Technol.,1984

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