Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences

A systematic flavoromics-based analysis of samples of 12 commercially available Gouda cheeses was performed to determine their key volatile components, the contribution of these components to the aromas of the cheeses, and which aromas were preferred by a panel of Chinese consumers. The sensory anal...

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Detalles Bibliográficos
Autores principales: Chen, Chen, Tian, Tonghui, Yu, Haiyan, Yuan, Haibin, Wang, Bei, Xu, Zhiyuan, Tian, Huaixiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532783/
https://www.ncbi.nlm.nih.gov/pubmed/36211792
http://dx.doi.org/10.1016/j.fochx.2022.100416

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532783/
https://www.ncbi.nlm.nih.gov/pubmed/36211792
http://dx.doi.org/10.1016/j.fochx.2022.100416

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