Evaluation of fat-derived aroma compounds in blue cheese by dynamic headspace GC/olfactometry-MS

JAOCS, Journal of the American Oil Chemists' Society

Volumn 79, Issue 7, 2002, Pages 663-667

  Qian, Michael ^b   Nelson, Cara ^a   Bloomer, Scott ^a  

^a Land O'Lakes Animal Milk Products   (United States)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

AEDA; Biocatalyst; Blue cheese aroma; Dynamic headspace GC olfactometry; FA; Flavor dilution value; Methyl ketones; Osme

Indexed keywords

BIOCATALYSTS; ESTERS; EXTRACTION; KETONES; METABOLISM; REDUCTION;

OLFACTOMETRY;

OILS AND FATS;

BACTERIA (MICROORGANISMS); PENICILLIUM; PENICILLIUM ROQUEFORTII;

EID: 0036650071     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-002-0540-4     Document Type: Article

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