Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach-Reference-Cited by-同舟云学术

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Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach

Published:2024-05-03 Issue:19 Volume:72 Page:11062-11071
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Duensing Philipp W.¹,Hinrichs Jörg²,Schieberle Peter¹^ORCID

Affiliation:

1. Former Chair for Food Chemistry, Faculty of Chemistry, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany

2. Department Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21, D-70599 Stuttgart, Germany

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c01813

Reference45 articles.

1. Major Free Fatty Acids in Gouda Cheese

2. DETERMINATION OF VOLATILE COMPONENTS IN CHEESE USING DYNAMIC HEADSPACE TECHNIQUES

3. A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese

Cited by 2 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. Interactions among key aroma compounds and the influence of taste substances on aroma perception in Gouda cheese;LWT;2024-09

2. Formation of Key Aroma Compounds During 30 Weeks of Ripening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk;Journal of Agricultural and Food Chemistry;2024-05-03

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