Investigation of the interaction between lactones and ketones in a Cheddar cheese matrix using Feller's additive model, σ-τ plots, U-models, and aroma addition experiments-Reference-Cited by-同舟云学术

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Investigation of the interaction between lactones and ketones in a Cheddar cheese matrix using Feller's additive model, σ-τ plots, U-models, and aroma addition experiments

Published:2024-08 Issue:8 Volume:107 Page:5496-5511
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Tian Huaixiang^ORCID,Zheng Guomao,Yu Haiyan^ORCID,Yuan Haibin,Lou Xinman^ORCID,Sun Yating,Wang Mingquan,Chen Chen^ORCID

Funder

National Natural Science Foundation of China

Shanghai Institute of Technology

Publisher

American Dairy Science Association

Reference50 articles.

1. Evaluation of olfactory intensity: Comparative study of two methods;Atanasova;J. Sens. Stud.,2004

2. Perceptual interactions between fruity and woody notes of wine;Atanasova;Flavour Fragrance J.,2004

3. Characterization of nutty flavor in cheddar cheese;Avsar;J. Dairy Sci.,2004

4. Scope and evaluation of odor counteraction and masking;Cain;Ann. N. Y. Acad. Sci.,1974

5. Comparison of models of odor interaction;Cain;Chem. Senses,1996

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Interactions among key aroma compounds and the influence of taste substances on aroma perception in Gouda cheese;LWT;2024-09

2. Analysis of the sweetening effects of lactone and ketone compounds in a Cheddar cheese matrix using sensory analysis and molecular simulation;LWT;2024-09

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