Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses

Journal of Dairy Science

Volumn 93, Issue 11, 2010, Pages 5069-5081

  Drake, M A ^a   Miracle, R E ^a   McMahon, D J ^b  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b UTAH STATE UNIVERSITY   (United States)

Author keywords

Cheese; Fat reduction; Flavor chemistry; Low fat

Indexed keywords

1 OCTEN 3 ONE; 1-OCTEN-3-ONE; FATTY ACID; FURAN DERIVATIVE; KETONE; LACTONE; PHENETHYL ALCOHOL; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEESE; CONSUMER; FAT INTAKE; FOOD HANDLING; METHODOLOGY; TASTE;

CHEESE; CONSUMER SATISFACTION; DIETARY FATS; FATTY ACIDS, NONESTERIFIED; FOOD HANDLING; FURANS; KETONES; LACTONES; PHENYLETHYL ALCOHOL; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 78249277813     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3346     Document Type: Article

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