The key aroma compounds and sensory characteristics of commercial Cheddar cheeses.

Wang, J; Yang, Z J; Wang, Y D; Cao, Y P; Wang, B; Liu, Y

Wang, J; Yang, Z J; Wang, Y D; Cao, Y P; Wang, B; Liu, Y.

Afiliação

Wang J; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Yang ZJ; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Wang YD; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Cao YP; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Wang B; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: wangbei@th.btbu.edu.cn.
Liu Y; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

J Dairy Sci ; 104(7): 7555-7571, 2021 Jul.

Article em En | MEDLINE | ID: mdl-33814151

Assuntos

Queijo; Animais; Queijo/análise; China; Cromatografia Gasosa-Espectrometria de Massas/veterinária; Odorantes/análise; Paladar

Palavras-chave

Cheddar cheese; odor activity value; partial least squares; principal component analysis

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Queijo Limite: Animals País/Região como assunto: Asia Idioma: En Revista: J Dairy Sci Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China

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