The Aroma Composition of Swiss Gruyère Cheese IV. The Acidic Volatile Components and their Changes in Content during Ripening
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In general, branched-chain acids appear to be more prevalent in Swiss-type cheeses and some Italian cheeses than in semi-hard cheese like Cheddar, Edam and Gouda.
“In general, branched-chain acids appear to be more prevalent in Swisstype cheeses and some Italian cheeses than in semi-hard cheese like Cheddar, Edam and Gouda [9,14,17,55].”
From Production of cheese flavour compounds derived from amino acid catabolism by <i>Propionibacterium freudenreichii</i> (2002) · cites this paper as [9]
Cited by
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Thierry, A., & Maillard, M.-B. (2002) · Le Lait · doi:10.1051/lait:2001002 · Cited by 110 · see citing works
- Authors
- Bosset, J. O., Collomb, M., & Sieber, R.
- Affiliations
- Federal Office for Agriculture (CH)
- Venue
- LWT - Food Science and Technology
- Publisher
- Elsevier BV
- Published
- 1993-12
- Volume
- 26
- Issue
- 6
- Pages
- 581-592
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W2073981172
- Cited by
- 34
- References
- 0
- Citations by year
- 2026: 1 · 2024: 1 · 2023: 1 · 2019: 1 · 2018: 1 · 2017: 1 · 2016: 2 · 2012: 1
- FWCI
- 2.84
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- LWT (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- cheese aroma, volatile fatty acids, cheese ripening, cheese rind, 2-methylbutanoic acid, isobutyric acid, isovaleric acid, hexanoic acid, octanoic acid, capric acid, acetic acid, propionic acid, butyrate, phenols, metabolic pathways
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
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