Evaluation of the Perceptual Interactions among Aldehydes in a Cheddar Cheese Matrix According to Odor Threshold and Aroma Intensity

To evaluate the contributions of 3-methylbutanal, 2-methylbutanal, 2-methylpropanal, and benzaldehyde in cheddar cheese models, the threshold values, optimal concentration ranges, and perceptual actions of these compounds were determined at various concentrations. The thresholds for 3-methylbutanal,...

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Detalles Bibliográficos
Autores principales: Chen, Chen, Zhou, Wenya, Yu, Haiyan, Yuan, Jiajie, Tian, Huaixiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7570616/
https://www.ncbi.nlm.nih.gov/pubmed/32961821
http://dx.doi.org/10.3390/molecules25184308

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7570616/
https://www.ncbi.nlm.nih.gov/pubmed/32961821
http://dx.doi.org/10.3390/molecules25184308

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