Characterisation of Cooked Cheese Flavour: Non-Volatile Components

This work examined the role of selected non-volatile compounds in cooked cheese flavour, both as tastants and as precursors of aroma generation in the Maillard reaction. The effect of cooking on the concentration of selected non-volatile compounds (organic acids, sugars, amino acids, γ-glutamyl dipe...

Descripción completa

Detalles Bibliográficos
Autores principales: Sullivan, Rosa C., Nottage, Samantha, Makinwa, Fiyinfolu, Oruna-Concha, Maria Jose, Fagan, Colette C., Parker, Jane K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606102/
https://www.ncbi.nlm.nih.gov/pubmed/37893642
http://dx.doi.org/10.3390/foods12203749

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606102/
https://www.ncbi.nlm.nih.gov/pubmed/37893642
http://dx.doi.org/10.3390/foods12203749

Ejemplares similares