Identification of a Powerful Aroma Compound in Munster and Camembert Cheeses: Ethyl 3-Mercaptopropionate
Author:
Affiliation:
1. SAF-ISIS, Zone Artisanale, 40140 Soustons, and AGROPARISTECH/INRA UMR 782 GMPA, Rue Lucien Brétignières, F-78850 Thiverval-Grignon, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf800307d
Reference38 articles.
1. Current Knowledge of Soft Cheeses Flavor and Related Compounds
2. Key odorants in various cheese types as determined by gas chromatography-olfactometry
3. Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties
4. Production of Sulfur Flavors by Ten Strains of Geotrichum candidum
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