Chemical Conversion of α-Keto Acids in Relation to Flavor Formation in Fermented Foods-Reference-Cited by-同舟云学术

Chemical Conversion of α-Keto Acids in Relation to Flavor Formation in Fermented Foods

Published:2004-02-11 Issue:5 Volume:52 Page:1263-1268
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Smit Bart A.¹,Engels Wim J. M.¹,Alewijn Martin¹,Lommerse Gijs T. C. A.¹,Kippersluijs Erwin A. H.¹,Wouters Jan T. M.¹,Smit Gerrit¹

Affiliation:

1. NIZO Food Research, Department of Flavor, Nutrition, and Ingredients, P.O. Box 20, 6710 BA Ede, The Netherlands, and Wageningen University, Department of Agrotechnology and Food Sciences, Wageningen, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf035147z

Reference35 articles.

1. Evaluation of Key Odorants of the Neutral Volatiles of Emmentaler Cheese by the Calculation of Odour Activity Values

2. Volatile components in steam distillates of Cheddar cheese as indicator indices of cheese maturity, flavour and odour

3. Cheese flavour development by enzymatic conversions of peptides and amino acids

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