Identification and quantification of character aroma components in fresh Chevre-style goat cheese
Yükleniyor...
Tarih
2003
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Chevre-style goat cheeses were characterized by descriptive sensory analysis as exhibiting sweet dairy flavors as well as a characteristic waxy/animal flavor. Aroma-active compounds (> 80) with high intensities identified by gas chromatography/olfactometry and gas chromatography/mass spectrometry included 2,3-butanedione (buttery), 1-octen-3-one (mushroom), o-aminoacetophenone (grape), lactones (coconut, peach), octanoic acid (sour/waxy), as well as 4-methyl and 4-ethyl octanoic acids (waxy/animal). Subsequent sensory analysis with model cheese systems confirmed that 4-methyl and 4-ethyl octanoic acids were responsible for the characteristic waxy/animal flavor.
Açıklama
Anahtar Kelimeler
goat cheese flavor, GC/O, descriptive sensory analysis, cheese flavor
Kaynak
Journal of Food Science
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
68
Sayı
8
