Short communication: Identification of the aroma compounds responsible for the floral/rose flavor in water-soluble fractions of Manchego cheese.

López Soto-Yarritu, P; Amigo, L; Taborda, G; Martínez-Castro, I; Gómez-Ruiz, J A

López Soto-Yarritu, P; Amigo, L; Taborda, G; Martínez-Castro, I; Gómez-Ruiz, J A.

Affiliation

López Soto-Yarritu P; Instituto de Química Orgánica General, Consejo Superior de Investigaciones Cientificas, Juan de la Cierva 3, 28006 Madrid, Spain.

J Dairy Sci ; 90(11): 5001-3, 2007 Nov.

Article in En | MEDLINE | ID: mdl-17954738

Subject(s)

Cheese/analysis; Taste; Acetaldehyde/analogs & derivatives; Acetaldehyde/analysis; Gas Chromatography-Mass Spectrometry/methods; Humans; Phenylethyl Alcohol/analysis; Water/chemistry

Search on Google

XML

PubMed Links

Collection: 01-internacional Database: MEDLINE Main subject: Taste / Cheese Type of study: Diagnostic_studies Limits: Humans Language: En Journal: J Dairy Sci Year: 2007 Type: Article Affiliation country: Spain

Search on Google

XML

PubMed Links