Characterization of blue cheese volatiles using fingerprinting, self-organizing maps, and entropy-based feature selection

Author:

High Ryan,Eyres Graham T.,Bremer Phil,Kebede Biniam

Funder

University of Otago

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. The chemistry of flavour and texture generation in cheese;Adda;Food Chemistry,1982

2. Self organising maps for visualising and modelling;Brereton;Chemistry Central Journal,2012

3. Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese;Cakmakci;International Journal of Dairy Technology,2013

4. Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds;Frank;LWT - Food Science and Technology,2004

5. New results in the volatile odorous compounds of French cheeses;Gallois;Lait,1990

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