Key odorants of Oscypek, a traditional Polish ewe's milk cheese

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 9, 2011, Pages 4932-4937

  Majcher, Mazgorzata A ^a   Jeleń, Henryk H ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

AEDA; Key odorants; Phenols; Smoked ewe's milk cheese

Indexed keywords

2-METHOXYPHENOL; 4-METHYLPHENOL; AEDA; AROMA EXTRACT DILUTION ANALYSIS; AROMA FORMATION; BUTANOIC ACID; DILUTION FACTORS; KEY ODORANTS; METHOXY; ODOR THRESHOLDS; PHENOLIC DERIVATIVE; POTENT ODORANTS; SMOKED EWE'S MILK CHEESE; STANDARD ADDITION;

FINITE DIFFERENCE METHOD; ODORS;

PHENOLS;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; HUMAN; MILK; ODOR; POLAND; TASTE;

ANIMALS; CHEESE; HUMANS; MILK; ODORS; POLAND; SMELL; TASTE;

EID: 79955687928     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2002602     Document Type: Article

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