Ripening of Emmental Cheese Wrapped in Foil with and without Addition of subsp. . III. Analysis of Character Impact Flavour Compounds
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The high content of isovaleric acid in Swiss cheese (~30 mg.kg-1 on average) compared to Cheddar had early been observed.
“The high content of isovaleric acid in Swiss cheese (~30 mg .kg -1 on average, [54,61]), compared to Cheddar, had early been observed [45].”
From Production of cheese flavour compounds derived from amino acid catabolism by <i>Propionibacterium freudenreichii</i> (2002) · cites this paper as [54]
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Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
McSweeney, P. L. H., & Sousa, M. J. (2000) · Le Lait · doi:10.1051/lait:2000127 · Cited by 1,266 · see citing works
Thierry, A., & Maillard, M.-B. (2002) · Le Lait · doi:10.1051/lait:2001002 · Cited by 110 · see citing works
- Authors
- Rychlik, M., Warmke, R., & Grosch, W.
- Affiliations
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich (DE)
- ORCID
- Rychlik, M.
- Venue
- LWT - Food Science and Technology
- Publisher
- Elsevier BV
- Published
- 1997-08
- Volume
- 30
- Issue
- 5
- Pages
- 471-478
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W1965990780
- Cited by
- 45
- References
- 0
- Citations by year
- 2025: 1 · 2020: 2 · 2017: 3 · 2016: 1 · 2013: 1 · 2012: 2
- FWCI
- 7.13
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- LWT (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- Emmental cheese, cheese ripening, Lactobacillus casei subsp. casei, volatile acids, acetic acid, propionic acid, 2-methylbutanal, esters, 2-heptanone, δ-decalactone, mineral solubility
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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.
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