Effects of flavor and texture on the desirability of cheddar cheese during ripening

Food Science and Technology Research

Volumn 20, Issue 1, 2014, Pages 23-29

  Iwasawa, Ai ^a   Suzuki Iwashima, Ai ^a   Iida, Fumiko ^b   Shiota, Makoto ^a  

^a SNOW BRAND MILK PRODUCTS CO LTD   (Japan)

^b JAPAN WOMEN'S UNIVERSITY   (Japan)

Author keywords

Cheddar cheese; Flavor; PCA; Volatile compound

Indexed keywords

ACETONE; AMINO ACIDS; FLAVORS; ODORS; TEXTURES; VOLATILE ORGANIC COMPOUNDS;

CHEDDAR CHEESE; DESCRIPTIVE SENSORY ANALYSIS; FATTY ACID COMPOSITION; INSTRUMENTAL ANALYSIS; LOW MOLECULAR WEIGHT COMPOUNDS; PCA; SENSORY CHARACTERISTICS; VOLATILE COMPOUNDS;

FACTOR ANALYSIS;

EID: 84898609421     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.20.23     Document Type: Article

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