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Flavour and Fragrance Journal

Volumn 17, Issue 4, 2002, Pages 300-305

Determination of key aroma components of Cheddar cheese using dynamic headspace dilution assay

(2) Zehentbauer, Gerhard a,b Reineccius, G A a

a UNIVERSITY OF MINNESOTA (United States)

b PROCTER AND GAMBLE COMPANY (United States)

Author keywords

AEDA; Aroma; Cheddar cheese; GCO; Headspace; Purge and trap

Indexed keywords

ASSAYS; FOOD PRODUCTS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODORS;

ODOROUS COMPOUNDS;

FLAVORS;

1 OCTEN 3 ONE; 1,5 OCTADIEN 3 ONE; 2,3 BUTANEDIONE; FLAVORING AGENT; FURANEOL; HEPTENAL DERIVATIVE; METHIONAL; NONENAL DERIVATIVE; PYRROLINE DERIVATIVE; SULFIDE; UNCLASSIFIED DRUG;

ARTICLE; CHEESE; CHEMICAL COMPOSITION; CONTROLLED STUDY; DILUTION; DYNAMIC HEADSPACE DILUTION ASSAY; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; OLFACTOMETRY; SNIFFING; TIME;

EID: 0036313017 PISSN: 08825734 EISSN: None Source Type: Journal
DOI: 10.1002/ffj.1102 Document Type: Article

Times cited : (86)

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