Flavouring of imitation cheese with enzyme-modified cheeses (EMCs): Sensory impact and measurement of aroma active short chain fatty acids (SCFAs)

Food Chemistry

Volumn 106, Issue 3, 2008, Pages 905-913

  Noronha, Nessa ^a   Cronin, Denis A ^a   O'Riordan, E Dolores ^a   O'Sullivan, Michael ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Enzyme modified cheese; Imitation cheese; Lipolysis; Sensory; SPME GC

Indexed keywords

SHORT CHAIN FATTY ACID;

AROMA; ARTICLE; CHEESE; ENZYME MODIFICATION; FATTY ACID ANALYSIS; FLAVOR; GAS CHROMATOGRAPHY; LIPOLYSIS; PH; SENSORY ANALYSIS; SOLID PHASE MICROEXTRACTION;

EID: 34548486968     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.06.059     Document Type: Article

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