152 related articles for article (PubMed ID: 26223460)
1. Identification of the possible new odor-active compounds "12-methyltridecanal and its analogs" responsible for the characteristic aroma of ripe Gouda-type cheese.
Inagaki S; Fujikawa S; Wada Y; Kumazawa K
Biosci Biotechnol Biochem; 2015; 79(12):2050-6. PubMed ID: 26223460
[TBL] [Abstract][Full Text] [Related]
2. Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach.
Duensing PW; Hinrichs J; Schieberle P
J Agric Food Chem; 2024 May; 72(19):11062-11071. PubMed ID: 38700435
[TBL] [Abstract][Full Text] [Related]
3. Key Odorants of Lazur, a Polish Mold-Ripened Cheese.
Majcher MA; Myszka K; Gracka A; Grygier A; Jeleń HH
J Agric Food Chem; 2018 Mar; 66(10):2443-2448. PubMed ID: 28145120
[TBL] [Abstract][Full Text] [Related]
4. Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa).
Kumazawa K; Sakai N; Amma H; Sakamoto S; Kodama M; Wada Y; Nishimura O
Biosci Biotechnol Biochem; 2010; 74(6):1231-6. PubMed ID: 20530899
[TBL] [Abstract][Full Text] [Related]
5. Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.
Carunchia Whetstine ME; Cadwallader KR; Drake M
J Agric Food Chem; 2005 Apr; 53(8):3126-32. PubMed ID: 15826069
[TBL] [Abstract][Full Text] [Related]
6. Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products.
Kumazawa K; Kaneko S; Nishimura O
J Agric Food Chem; 2013 Dec; 61(49):11968-73. PubMed ID: 24274062
[TBL] [Abstract][Full Text] [Related]
7. Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission.
Wang J; Yang ZJ; Xu LY; Wang B; Zhang JH; Li BZ; Cao YP; Tan L
J Dairy Sci; 2021 Feb; 104(2):1576-1590. PubMed ID: 33358170
[TBL] [Abstract][Full Text] [Related]
8. Key odorants of Oscypek, a traditional Polish ewe's milk cheese.
Majcher MA; Jeleń HH
J Agric Food Chem; 2011 May; 59(9):4932-7. PubMed ID: 21456615
[TBL] [Abstract][Full Text] [Related]
9. Volatile compounds, odor, and aroma of La Serena cheese high-pressure treated at two different stages of ripening.
Arqués JL; Garde S; Fernández-García E; Gaya P; Nuñez M
J Dairy Sci; 2007 Aug; 90(8):3627-39. PubMed ID: 17638973
[TBL] [Abstract][Full Text] [Related]
10. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the odor and aroma of hispánico cheese: correlation of volatile compounds and sensory analysis.
Avila M; Garde S; Fernández-García E; Medina M; Nuñez M
J Agric Food Chem; 2006 Jan; 54(2):382-9. PubMed ID: 16417294
[TBL] [Abstract][Full Text] [Related]
11. Composition and aroma compounds of Ragusano cheese: native pasture and total mixed rations.
Carpino S; Mallia S; La Terra S; Melilli C; Licitra G; Acree TE; Barbano DM; Van Soest PJ
J Dairy Sci; 2004 Apr; 87(4):816-30. PubMed ID: 15259216
[TBL] [Abstract][Full Text] [Related]
12. Current knowledge of soft cheeses flavor and related compounds.
Sablé S; Cottenceau G
J Agric Food Chem; 1999 Dec; 47(12):4825-36. PubMed ID: 10606538
[TBL] [Abstract][Full Text] [Related]
13. Characterization of nutty flavor in cheddar cheese.
Avsar YK; Karagul-Yuceer Y; Drake MA; Singh TK; Yoon Y; Cadwallader KR
J Dairy Sci; 2004 Jul; 87(7):1999-2010. PubMed ID: 15328211
[TBL] [Abstract][Full Text] [Related]
14. Identification of aroma-active compounds in Cheddar cheese imparted by wood smoke.
Rizzo PV; Del Toro-Gipson RS; Cadwallader DC; Drake MA
J Dairy Sci; 2022 Jul; 105(7):5622-5640. PubMed ID: 35570037
[TBL] [Abstract][Full Text] [Related]
15. Quantification of volatile compounds in goat milk Jack cheese using static headspace gas chromatography.
Attaie R
J Dairy Sci; 2009 Jun; 92(6):2435-43. PubMed ID: 19447975
[TBL] [Abstract][Full Text] [Related]
16. Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.
Christlbauer M; Schieberle P
J Agric Food Chem; 2009 Oct; 57(19):9114-22. PubMed ID: 19807161
[TBL] [Abstract][Full Text] [Related]
17. Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed using a novel process.
Carunchia Whetstine ME; Drake MA; Nelson BK; Barbano DM
J Dairy Sci; 2006 Feb; 89(2):505-17. PubMed ID: 16428619
[TBL] [Abstract][Full Text] [Related]
18. Characteristic aroma components of British Farmhouse Cheddar cheese.
Suriyaphan O; Drake MA; Chen XQ; Cadwallader KR
J Agric Food Chem; 2001 Mar; 49(3):1382-7. PubMed ID: 11312868
[TBL] [Abstract][Full Text] [Related]
19. Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
Poisson L; Schieberle P
J Agric Food Chem; 2008 Jul; 56(14):5813-9. PubMed ID: 18570373
[TBL] [Abstract][Full Text] [Related]
20. Sensory and chemical properties of Gouda cheese.
Jo Y; Benoist DM; Ameerally A; Drake MA
J Dairy Sci; 2018 Mar; 101(3):1967-1989. PubMed ID: 29274971
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
