Formation of Key Aroma Compounds During 30 Weeks of Ripening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk.

Duensing, Philipp W; Hinrichs, Jörg; Schieberle, Peter

Duensing, Philipp W; Hinrichs, Jörg; Schieberle, Peter.

Afiliação

Duensing PW; Former Chair for Food Chemistry, Faculty of Chemistry, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.
Hinrichs J; Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21, D-70599 Stuttgart, Germany.
Schieberle P; Former Chair for Food Chemistry, Faculty of Chemistry, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.

J Agric Food Chem ; 72(19): 11072-11079, 2024 May 15.

Article em En | MEDLINE | ID: mdl-38699886

Assuntos

Queijo; Leite; Odorantes; Pasteurização; Compostos Orgânicos Voláteis; Queijo/análise; Animais; Leite/química; Leite/metabolismo; Odorantes/análise; Compostos Orgânicos Voláteis/química; Compostos Orgânicos Voláteis/metabolismo; Compostos Orgânicos Voláteis/análise; Bovinos

Palavras-chave

(13C6)-l-leucine; (2H3)-2-keto-4-methylpentanoic acid; CAMOLA approach; aroma compound formation; cheese ripening; stable isotope dilution assay

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Queijo / Leite / Compostos Orgânicos Voláteis / Pasteurização / Odorantes Limite: Animals Idioma: En Ano de publicação: 2024 Tipo de documento: Article

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