An iterative sensory procedure to select odor-active associations in complex consortia of microorganisms: Application to the construction of a cheese model

Journal of Dairy Science

Volumn 88, Issue 5, 2005, Pages 1671-1684

  Bonaiti C ^a   Irlinger, F ^a   Spinnler, H E ^a   Engel, E ^a  

^a CEMAGREF   (France)

Author keywords

Bidimensional dissimilarity rating; Cheese model; Microbial consortium; Odor profile

Indexed keywords

ARTICLE; CHEESE; COMPARATIVE STUDY; HUMAN; MASS FRAGMENTOGRAPHY; MICROBIOLOGY; ODOR; VOLATILIZATION;

CHEESE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; SMELL; VOLATILIZATION;

EID: 20844456615     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(05)72839-3     Document Type: Article

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