Quantitation of Key Tastants and Re-engineering the Taste of Parmesan Cheese

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 8, 2016, Pages 1794-1805

  Hillmann, Hedda ^a   Hofmann, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

biogenic amines; cheese; glutamyl peptides; kokumi; Parmesan; SIDA; taste

Indexed keywords

AMINES; CHEESES; MANUFACTURE; ORGANIC MINERALS; PEPTIDES; REENGINEERING; SOLUTIONS;

BIOGENIC AMINES; KOKUMI; PARMESAN; SIDA; TASTE;

FATTY ACIDS;

ACID; AMINO ACID; FATTY ACID; FLAVORING AGENT;

ADULT; ANALYSIS; CHEESE; CHEMISTRY; FEMALE; HUMAN; MALE; TASTE;

ACIDS; ADULT; AMINO ACIDS; CHEESE; FATTY ACIDS; FEMALE; FLAVORING AGENTS; HUMANS; MALE; TASTE;

EID: 84959456427     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b00112     Document Type: Article

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