Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions Studied by Odor Activity Values and Feller’s Additive Model-Reference-Cited by-同舟云学术

Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions Studied by Odor Activity Values and Feller’s Additive Model

Published:2021-12-27 Issue:1 Volume:70 Page:301-308
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Chen¹^ORCID,Liu Zheng¹,Yu Haiyan¹,Lou Xinman¹,Huang Juan¹^ORCID,Yuan Haibin¹,Wang Bei²^ORCID,Xu Zhiyuan³,Tian Huaixiang¹^ORCID

Affiliation:

1. Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, P.R. China

2. School of Food and Health, Beijing Technology and Business University, Beijing 100048, China

3. State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 201418, China

Funder

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c07924

Reference43 articles.

1. Cheddar Cheese Ripening and Flavor Characterization: A Review

2. Aroma–taste interactions between a model cheese aroma and five basic tastes in solution

3. Cross-modal taste and aroma interactions: Cheese flavour perception and changes in flavour character in multicomponent mixtures

4. Development and validation of an APCI-MS/GC–MS approach for the classification and prediction of Cheddar cheese maturity

5. Irish Cheddar cheese increases glucagon-like peptide-1 secretion in vitro but bioactivity is lost during gut transit

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