Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models

Food Chemistry

Volumn 145, Issue , 2014, Pages 464-472

  Price, Elliott J ^a,d   Linforth, Robert S T ^b   Dodd, Christine E R ^b   Phillips, Carol A ^a   Hewson, Louise ^b   Hort, Joanne ^b   Gkatzionis, Konstantinos ^a,c  

^a UNIVERSITY OF NORTHAMPTON   (United Kingdom)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^c UNIVERSITY OF BIRMINGHAM   (United Kingdom)

^d UNIVERSITY OF LONDON   (United Kingdom)

Author keywords

Blue cheese aroma; Discrimination tests; Flash profile; Kluyveromyces lactis; Napping ; Partial least squares regression; SPME GC MS; Yarrowia lipolytica

Indexed keywords

BLUE CHEESE AROMA; DISCRIMINATION TESTS; FLASH PROFILES; KLUYVEROMYCES LACTIS; PARTIAL LEAST SQUARES REGRESSION; SPME GC-MS; YARROWIA LIPOLYTICA;

KETONES; LEAST SQUARES APPROXIMATIONS;

ODORS;

KETONE;

AROMA; ARTICLE; CHEESE; INOCULATION; KLUYVEROMYCES LACTIS; MICROBIOLOGICAL PARAMETERS; MICROFLORA; NONHUMAN; SENSORY ANALYSIS; SOLID PHASE MICROEXTRACTION; YARROWIA LIPOLYTICA; YEAST; AGED; ANALYSIS; FEMALE; GROWTH, DEVELOPMENT AND AGING; HUMAN; KLUYVEROMYCES; MALE; MICROBIOLOGY; MIDDLE AGED; ODOR; YARROWIA;

KLUYVEROMYCES LACTIS; PENICILLIUM ROQUEFORTII; YARROWIA LIPOLYTICA;

AGED; CHEESE; FEMALE; HUMANS; KLUYVEROMYCES; MALE; MIDDLE AGED; ODORS; YARROWIA;

EID: 84883698511     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.081     Document Type: Article

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