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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...

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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

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