Characterisation of Egyptian Ras cheese. 2. Flavour formation

Food Chemistry

Volumn 86, Issue 4, 2004, Pages 553-561

  Ayad, E H E ^a   Awad, S ^b   El Attar, A ^b   De Jong, C ^c   El Soda, M ^b  

^a Alexandria University   (Egypt)

^b Alexandria University   (Egypt)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Flavour formation; GC MS analysis; Ras cheese; Rheological properties; Sensory evaluation; Volatile compounds

Indexed keywords

ALCOHOL; ALDEHYDE; ESTER; KETONE; VOLATILE AGENT;

ARTICLE; CHEESE; CORRELATION ANALYSIS; DESORPTION; FLAVOR; FLOW KINETICS; GAS; GAS CHROMATOGRAPHY; HARDNESS; MASS SPECTROMETRY; MILK; SENSORY EVALUATION; TASTE;

EID: 1942453400     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.10.002     Document Type: Article

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