Identification and quantification of character aroma components in fresh Chevre-style goat cheese
dc.authorid | Karagul Yuceer, Yonca/0000-0002-9028-2923 | |
dc.contributor.author | Whetstine, MEC | |
dc.contributor.author | Karagul-Yuceer, Y | |
dc.contributor.author | Avsar, YK | |
dc.contributor.author | Drake, MA | |
dc.date.accessioned | 2024-09-18T20:25:26Z | |
dc.date.available | 2024-09-18T20:25:26Z | |
dc.date.issued | 2003 | |
dc.department | Hatay Mustafa Kemal Üniversitesi | en_US |
dc.description.abstract | 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. | en_US |
dc.identifier.endpage | 2447 | en_US |
dc.identifier.issn | 0022-1147 | |
dc.identifier.issn | 1750-3841 | |
dc.identifier.issue | 8 | en_US |
dc.identifier.scopus | 2-s2.0-0242494096 | en_US |
dc.identifier.scopusquality | Q1 | en_US |
dc.identifier.startpage | 2441 | en_US |
dc.identifier.uri | https://hdl.handle.net/20.500.12483/10302 | |
dc.identifier.volume | 68 | en_US |
dc.identifier.wos | WOS:000186377100009 | en_US |
dc.identifier.wosquality | Q2 | en_US |
dc.indekslendigikaynak | Web of Science | en_US |
dc.indekslendigikaynak | Scopus | en_US |
dc.language.iso | en | en_US |
dc.publisher | Wiley | en_US |
dc.relation.ispartof | Journal of Food Science | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | goat cheese flavor | en_US |
dc.subject | GC/O | en_US |
dc.subject | descriptive sensory analysis | en_US |
dc.subject | cheese flavor | en_US |
dc.title | Identification and quantification of character aroma components in fresh Chevre-style goat cheese | en_US |
dc.type | Article | en_US |
Dosyalar
Orijinal paket
1 - 1 / 1