Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys

Journal of Food Science

Volumn 76, Issue 8, 2011, Pages

  Liaw, I W ^a   Evan Miracle, R ^a   Jervis, S M ^a   Listiyani, M A D ^a   Drake, M A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Cheddar; Flavor chemistry; Gas chromatography olfactometry; Liquid whey; Mozzarella

Indexed keywords

1 OCTEN 3 ONE; 1-OCTEN-3-ONE; 2 NONENAL; 2-NONENAL; ALDEHYDE; BUTYRIC ACID; ISOVALERYLALDEHYDE; KETONE; OCTANAL; VOLATILE ORGANIC COMPOUND;

ADULT; ARTICLE; CHEESE; COMPARATIVE STUDY; FEMALE; FOOD ANALYSIS; FOOD HANDLING; HUMAN; MALE; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; TASTE; UNITED STATES;

ADULT; ALDEHYDES; BUTYRIC ACID; CHEESE; FEMALE; FOOD ANALYSIS; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; KETONES; MALE; ODORS; TASTE; UNITED STATES; VOLATILE ORGANIC COMPOUNDS; YOUNG ADULT;

EID: 80054758442     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02360.x     Document Type: Article

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