Study of light-induced volatile compounds in goat's milk cheese

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 5, 2003, Pages 1405-1409

  Kim, Gur Yoo ^a,b   Lee, Jae Hwan ^a   Min, David B ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b Kangwon National University   (South Korea)

Author keywords

Goat cheese; Light induced volatile compounds; Off flavor; Singlet oxygen

Indexed keywords

ALDEHYDE; HEPTANOL; HEPTYL ALDEHYDE; NONANAL; OXYGEN; UNSATURATED FATTY ACID; VOLATILE AGENT;

ANIMAL; ARTICLE; CHEESE; CHEMICAL COMPOSITION; FLAVOR; FLUORESCENT LIGHTING; FOOD ANALYSIS; GAS CHROMATOGRAPHY; GOAT; HUMAN; LIGHT; LIGHT DARK CYCLE; LIGHT EXPOSURE; MASS FRAGMENTOGRAPHY; METHODOLOGY; MILK; ODOR; OXIDATION; SOLID PHASE MICROEXTRACTION; TASTE; VOLATILIZATION;

ALDEHYDES; ANIMALS; CHEESE; CHROMATOGRAPHY, GAS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GOATS; HEPTANOL; HUMANS; LIGHT; ODORS; OXYGEN; TASTE; VOLATILIZATION;

ANIMALIA; CAPRA HIRCUS;

EID: 0037467139     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf025909a     Document Type: Article

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