Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences-Reference-Cited by-同舟云学术

Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences

Published:2022-10 Issue: Volume:15 Page:100416
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Chen Chen,Tian Tonghui,Yu Haiyan,Yuan Haibin,Wang Bei,Xu Zhiyuan,Tian Huaixiang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference41 articles.

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4. Flavoromic determination of lactones in cheddar cheese by GC-MS-olfactometry, aroma extract dilution analysis, aroma recombination and omission analysis;Chen;Food Chemistry,2022

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