Characterization of aroma and aroma‐active composition of Gaziantep cheese by solvent‐assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA)-Reference-Cited by-同舟云学术

Characterization of aroma and aroma‐active composition of Gaziantep cheese by solvent‐assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA)

Published:2018-11-16 Issue:6 Volume:43 Page:e13840
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Sonmezdag Ahmet Salih¹^ORCID

Affiliation:

1. Department of Gastronomy and Culinary Arts, Faculty of Fine Arts University of Gaziantep Gaziantep Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13840

Reference34 articles.

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4. Occurrence of terpenes and aliphatic hydrocarbons in Swiss Gruyere and Etivaz alpine cheese using dynamic headspace GC‐MS analysis of their volatile flavour compounds;Bosset J. O.;Schweizerische Milchwissenschaftliche Forschung,1994

5. Terpenes

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