Comparative study of flavor, texture, and sensory in cream cheese and cholesterol-removed cream cheese

Food Science and Biotechnology

Volumn 21, Issue 1, 2012, Pages 159-165

  Jeon, Seon Suk ^a   Lee, Seung Joo ^a   Ganesan, Palanivel ^a   Kwak, Hae Soo ^a  

^a Sejong University   (South Korea)

Author keywords

cyclodextrin; cholesterol; cream cheese; flavor; sensory

Indexed keywords

1-ALCOHOLS; 1-ALKENES; COMPARATIVE STUDIES; CREAM CHEESE; CROSSLINKED; IONIZATION DETECTORS; SENSORY; SENSORY ANALYSIS; SENSORY CHARACTERISTICS; SENSORY PROFILES; SOLID-PHASE MICROEXTRACTION; TEXTURE PROFILE ANALYSIS; TEXTURE PROPERTIES; WHOLE MILK;

CHOLESTEROL; FLAVOR COMPOUNDS; FLAVORS; KETONES; OLEFINS; ORGANIC COMPOUNDS; SENSORY PERCEPTION;

TEXTURES;

EID: 84862905272     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-012-0020-6     Document Type: Article

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