Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of “Fresh Cream” Aroma Perception

Controlling flavor perception by analyzing volatile and taste compounds is a key challenge for food industries, as flavor is the result of a complex mix of components. Machine-learning methodologies are already used to predict odor perception, but they are used to a lesser extent to predict aroma pe...

Descripción completa

Detalles Bibliográficos
Autores principales: Caille, Coline, Boukraâ, Mariem, Rannou, Cécile, Villière, Angélique, Catanéo, Clément, Lethuaut, Laurent, Lagadec-Marquez, Araceli, Bechaux, Julia, Prost, Carole
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10609086/
https://www.ncbi.nlm.nih.gov/pubmed/37894701
http://dx.doi.org/10.3390/molecules28207224

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10609086/
https://www.ncbi.nlm.nih.gov/pubmed/37894701
http://dx.doi.org/10.3390/molecules28207224

Ejemplares similares