Effects of Flavor and Texture on the Sensory Perception of Gouda-Type Cheese Varieties during Ripening Using Multivariate Analysis-Reference-Cited by-同舟云学术

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Effects of Flavor and Texture on the Sensory Perception of Gouda-Type Cheese Varieties during Ripening Using Multivariate Analysis

Published:2015-11-09 Issue:12 Volume:80 Page:C2740-C2750
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Shiota Makoto¹,Iwasawa Ai¹,Suzuki-Iwashima Ai¹,Iida Fumiko²

Affiliation:

1. Milk Science Research Inst; Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai Kawagoe Saitama 350-1165 Japan

2. Dept. of Food Science and Nutrition Faculty of Human Science and Design; Japan Women's Univ; 2-8-1, Mejirodai Bunkyo-ku Tokyo 112-8681 Japan

Publisher

Wiley

Subject

Food Science

Reference43 articles.

1. Production of fat-derived flavour compounds during the ripening of Gouda cheese;Alewijin;Intl Dairy J,2005

2. Analysis of odor-active volatiles in Cheddar headspace by multidimensional GC/MS/sniffing;Arora;J Agric Food Chem,1995

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