Cargando…

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,...

Descripción completa

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

Ejemplares similares

Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences
por: Chen, Chen, et al.
Publicado: (2022)

Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening
por: Batool, Maryam, et al.
Publicado: (2018)

Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese
por: Shafique, Bakhtawar, et al.
Publicado: (2023)

Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate
por: Ong, Lydia, et al.
Publicado: (2013)

Evaluation of Pediococcus acidilactici AS185 as an adjunct culture in probiotic cheddar cheese manufacture
por: Wang, Chao, et al.
Publicado: (2022)

A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma
por: Ferreira, Vicente, et al.
Publicado: (2021)

Chemometric modeling of odor threshold property of diverse aroma components of wine
por: Ojha, Probir Kumar, et al.
Publicado: (2018)

Microbiota Assessments for the Identification and Confirmation of Slit Defect-Causing Bacteria in Milk and Cheddar Cheese
por: Xue, Zhengyao, et al.
Publicado: (2021)

Acute Effects of Cheddar Cheese Consumption on Circulating Amino Acids and Human Skeletal Muscle
por: de Hart, Naomi M.M.P., et al.
Publicado: (2021)

Properties of an acid-tolerant, persistent Cheddar cheese isolate, Lacticaseibacillus paracasei GCRL163
por: Shah, Syed S, et al.
Publicado: (2021)

Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking
por: Gulzar, Nabila, et al.
Publicado: (2020)

Development and validation of an APCI-MS/GC–MS approach for the classification and prediction of Cheddar cheese maturity
por: Gan, Heng Hui, et al.
Publicado: (2016)

Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening
por: Batool, Maryam, et al.
Publicado: (2018)

Genome Sequence of Staphylococcus saprophyticus DPC5671, a Strain Isolated from Cheddar Cheese
por: Bertuzzi, Andrea S., et al.
Publicado: (2017)

Assessment of Probiotic Viability during Cheddar Cheese Manufacture and Ripening Using Propidium Monoazide-PCR Quantification
por: Desfossés-Foucault, Émilie, et al.
Publicado: (2012)

Encapsulation of a Lactic Acid Bacteria Cell-Free Extract in Liposomes and Use in Cheddar Cheese Ripening
por: Nongonierma, Alice Beebyaanda, et al.
Publicado: (2013)

Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese
por: Stefanovic, Ewelina, et al.
Publicado: (2018)

Draft Genome Sequences of Three Lactobacillus paracasei Strains, Members of the Nonstarter Microbiota of Mature Cheddar Cheese
por: Stefanovic, Ewelina, et al.
Publicado: (2017)

New insights into cheddar cheese microbiota-metabolome relationships revealed by integrative analysis of multi-omics data
por: Afshari, Roya, et al.
Publicado: (2020)

Effect of Inulin on Organic Acids and Microstructure of Synbiotic Cheddar-Type Cheese Made from Buffalo Milk
por: Islam, Mahad, et al.
Publicado: (2022)

Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas
por: Chen, Qin-Cao, et al.
Publicado: (2020)

Effect of processing on aroma intensity and odor characteristic of Shuixian (Camellia sinensis) tea
por: Ye, Jianghua, et al.
Publicado: (2023)

Antioxidant potential of buffalo and cow milk Cheddar cheeses to tackle human colon adenocarcinoma (Caco-2) cells
por: Huma, Nuzhat, et al.
Publicado: (2018)

Iodixanol Development of a Laboratory-Scale Technique to Monitor the Persistence of Mycobacterium avium subsp. paratuberculosis in Cheddar Cheese
por: Donaghy, J. A., et al.
Publicado: (2003)

Encapsulation of Bifidobacterium bifidum by internal gelation method to access the viability in cheddar cheese and under simulated gastrointestinal conditions
por: Afzaal, Muhammad, et al.
Publicado: (2020)

Complete Genome Sequences of 10 Lactococcal Skunavirus Phages Isolated from Cheddar Cheese Whey Samples in Canada
por: Doré, Laurie, et al.
Publicado: (2021)

Effect of In Vitro Digestion on the Antioxidant and Angiotensin-Converting Enzyme Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese
por: Shaukat, Amal, et al.
Publicado: (2021)

Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil–whey protein isolate emulsion
por: Irfan, Shafeeqa, et al.
Publicado: (2022)

Taxonomy, Sequence Variance and Functional Profiling of the Microbial Community of Long-Ripened Cheddar Cheese Using Shotgun Metagenomics
por: Mohamed, Hassan Mahmoud, et al.
Publicado: (2023)

Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese
por: Asif, Mussab, et al.
Publicado: (2023)

Draft Genome Sequences of Two Lactobacillus casei Strains Isolated from Cheddar Cheese and a Fermented Milk Drink
por: Nahar, Akhikun, et al.
Publicado: (2017)

Author Correction: New insights into cheddar cheese microbiota-metabolome relationships revealed by integrative analysis of multi-omics data
por: Afshari, Roya, et al.
Publicado: (2021)

Synthesis of active packaging films from Lepidium sativum gum/polyvinyl alcohol composites and their application in preserving cheddar cheese
por: Rehim, Mona Abdel, et al.
Publicado: (2023)

Characterization of the Key Aroma Compounds of Three Kinds of Chinese Representative Black Tea and Elucidation of the Perceptual Interactions of Methyl Salicylate and Floral Odorants
por: Niu, Yunwei, et al.
Publicado: (2022)

Change of proteolysis and sensory profile during ripening of Cheddar‐style cheese as influenced by a microbial rennet from rice wine
por: Zhao, Xiao, et al.
Publicado: (2019)

Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features
por: Alhelli, Amaal Mohammed, et al.
Publicado: (2021)

Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese
por: Khan, Awais, et al.
Publicado: (2023)

The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures
por: Kliks, Jarosław, et al.
Publicado: (2022)

Predicting Odor Perceptual Similarity from Odor Structure
por: Snitz, Kobi, et al.
Publicado: (2013)

Comparison of Cheese Aroma Intensity Measured Using an Electronic Nose (E-Nose) Non-Destructively with the Aroma Intensity Scores of a Sensory Evaluation: A Pilot Study
por: Fujioka, Kouki
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_o91289ebm8fdt7k7pbn3kk80po