Comparison of volatile compounds released during the consumption of Cheddar cheese with compounds extracted by vacuum distillation using gas chromatography-olfactometry-Reference-Cited by-同舟云学术

Comparison of volatile compounds released during the consumption of Cheddar cheese with compounds extracted by vacuum distillation using gas chromatography-olfactometry

Published:2001 Issue:6 Volume:16 Page:425-434
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

O'Riordan P. J.,Delahunty C. M.

Publisher

Wiley

Subject

General Chemistry,Food Science

Reference23 articles.

1. Gas chromatography-olfactometry and CharmAnalysis. In Trends in Flavour Research, (eds). Elsevier Applied Science: Amsterdam, 1994; 211-220.

2. Analysis of Odor-Active Volatiles in Cheddar Cheese Headspace by Multidimensional GC/MS/Sniffing

3. Aroma Extract Dilution Analysis of Aged Cheddar Cheese

4. ACS Symposium;Delahunty,1996(a)

Cited by 26 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterisation of aroma-active compounds in dried Dendrobium spp. stems (Shihu) using GC-Olfactometry and a modified NIF-SNIF method;Journal of Food Composition and Analysis;2024-09

2. Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening;Foods;2023-04-19

3. Profiling of Aroma-Active Compounds in Ylang-Ylang Essential Oils by Aroma Extract Dilution Analysis (AEDA) and Chemometric Methods;Journal of Agricultural and Food Chemistry;2021-12-21

4. Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission;Journal of Dairy Science;2021-02

5. Cheddar Cheese and Related Dry-Salted Cheese Varieties;Cheese;2017