Relating analytical and sensory data to predict flavor quality in dairy products

ACS Symposium Series

Volumn 836, Issue , 2002, Pages 95-107

  Boelrijk, Alexandra E ^a   De Jong, Catrienus ^a  

^a NIZO FOOD RESEARCH   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0040082161     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: None     Document Type: Article

References (13)

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2. Acree, T.E.; Barnard, J.; Cunningham, D.G. Food Chem. 1984, 14, 273-276
3. Vallejo-Cordoba, B.; Nakai, S. J. Agric. Food Chem. 1994, 42, 994-999.
4. Lincklaen Westenberg, H.W.; de Jong, S; van Meel, D.A.; Quadt, J.F.A.; Backer, E.; Duin, R.P.W. J. Sensory Stud. 1989, 4, 55-72.
5. nd ACS National Meeting, Chicago, 2001, AGFD poster 77.
6. nd ACS National Meeting, Chicago, 2001, AGFD poster 76.
7. Hinrichs, J.; Kessler, H. G. In "Thermal processing of milk-Processes and equipment"; Fox, P. F., Ed.; International Dairy Federation: Brussels, 1995, pp 8-21.
8. Badings, H. T. In "Volatile compounds in Foods and Beverages" Maarse, H., Ed.; Marcel Dekker: New York, 1991, pp 91-106.
9. Anderson, I.; Oste, R. In "Thermal processing of milk-Processes and equipment"; Fox, P. F., Ed.; International Dairy Federation: Brussels, 1995, pp 318.
10. Badings H.T., De Jong C. and Dooper R. In "Progress in Flavour Research", Adda J., Ed.; Elsevier Science Publishers B.V., Amsterdam, 1984, p.523
11. De Jong C., Neeter R., Boelrijk A. and Smit G. In "Frontiers of Flavour Science"; Schieberle P. & Engel K.H., Ed.; Deutsche Forschungsanstalt fur Lebensmittelchemie: Garching, 2000, pp 178-181
12. Badings, H. T.; van der Pol, J. J. G.; Neeter, R. In "Aroma compounds which contribute to the difference in flavor between pasteurized milk and UHT milk"; Schreier, P., Ed.; de Gruyter: Berlin, 1981, pp 683-692.
13. Moio, L.; Etievant, P.; Langlois, D.; DeKimpe, J.; Addeo, F. J. Dairy Res. 1994, 61.