Sensory characterization of specific wood smoke aromas and their contributions to smoked Cheddar cheese flavor-Reference-Cited by-同舟云学术

Sensory characterization of specific wood smoke aromas and their contributions to smoked Cheddar cheese flavor

Published:2020-02-07 Issue:3 Volume:35 Page:
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Del Toro‐Gipson Rachel S.¹,Rizzo Peter V.¹,Hanson Dana J.¹,Drake MaryAnne¹^ORCID

Affiliation:

1. Department of Food, Bioprocessing and Nutrition SciencesSoutheast Dairy Foods Research Center, North Carolina State University Raleigh North Carolina

Funder

Hilmar Cheese

Dairy West

National Dairy Council

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12564

Reference29 articles.

1. Cadwallader K.R.(1996). Potent odorants in hickory and mesquite smokes and liquid smoke extracts. Paper presented at the Annual Meeting of the Institute of Food Technologies New Orleans LA. 34–6.

2. Chambers D. Chambers E. Seitz L. Sauer D. Robinson K. &Allison A.(1998). Sensory characteristics of chemical compounds potentially associated with smoky aroma in foods.Developments in food science food flavors: Formation analysis and packaging influences Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium 187–194. doi:https://doi.org/10.1016/s0167-4501(98)80045-9

3. IMPACT OF SERVING TEMPERATURE ON TRAINED PANEL PERCEPTION OF CHEDDAR CHEESE FLAVOR ATTRIBUTES

4. Flavor Lexicons

5. Development of a Descriptive Language for Cheddar Cheese

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