Relationships between volatile compounds and odour in Manchego cheese: Comparison between artisanal and industrial cheeses at different ripening times

Lait

Volumn 82, Issue 5, 2002, Pages 613-628

  Gómez Ruiz, Jose Ángel ^a   Ballesteros, Cristina ^a   González Viñas, Miguel Ángel ^a   Cabezas, Lourdes ^a   Martínez Castro, Isabel ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Manchego cheese; Ripening; Sensory analysis; Volatile compound

Indexed keywords

ALCOHOLS; COMPOSITION; ESTERS; FATTY ACIDS; KETONES; VOLATILE ORGANIC COMPOUNDS;

SENSORY ANALYSIS;

DAIRY PRODUCTS;

EID: 0036745881     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2002037     Document Type: Article

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