Characterization of alkylmethoxypyrazines contributing to earthy/bell pepper flavor in farmstead cheddar cheese

Journal of Food Science

Volumn 73, Issue 9, 2008, Pages

  Neta, E R D ^a   Miracle, R E ^a   Sanders, T H ^b   Drake, M A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Alkylmethoxypyrazines; Cheese flavor; Earthy bell pepper flavor

Indexed keywords

PYRAZINE DERIVATIVE;

ARTICLE; ASTRONOMY; CHEESE; CONSUMER; GROWTH, DEVELOPMENT AND AGING; HUMAN; MASS FRAGMENTOGRAPHY; MICROBIOLOGY; ODOR; PENICILLIUM; PEPPER; REPRODUCIBILITY; SENSITIVITY AND SPECIFICITY; TASTE; UNITED STATES;

CAPSICUM; CHEESE; CONSUMER SATISFACTION; EARTH (PLANET); GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; NORTH CAROLINA; ODORS; PENICILLIUM; PYRAZINES; REPRODUCIBILITY OF RESULTS; SENSITIVITY AND SPECIFICITY; TASTE;

EID: 55649093495     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00948.x     Document Type: Article

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