Evolution of the composition of a selected bitter Camembert cheese during ripening: Release and migration of taste-active compounds

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 6, 2001, Pages 2940-2947

  Engel, E ^a   Tournier, C ^a   Salles, C ^a   Le Quere J L ^a  

^a CEMAGREF   (France)

Author keywords

Bitterness; Camembert cheese; Matrix effect; Ripening; Taste active compounds

Indexed keywords

BIOGENIC AMINE; CALCIUM; CARBOXYLIC ACID; CHLORIDE; MAGNESIUM; NITROGEN; PHOSPHOTUNGSTIC ACID; POTASSIUM; SODIUM; SUGAR ACID;

ARTICLE; CHEESE; CHEMICAL COMPOSITION; PENICILLIUM; PHYSICAL CHEMISTRY; TASTE;

EID: 0034853070     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000966u     Document Type: Article

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