Identification of free fatty acids and some other volatile flavour compounds from Swiss cheese using on-line supercritical fluid extraction-gas chromatography
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In Swiss cheese, 2-methylbutyric acid (from Ile) appeared at a higher concentration and/or was detected in a higher number of samples than 3-methybutyric acid (from Leu), whereas it was the opposite in Parmesan cheese.
“In Swiss cheese, 2-methylbutyric acid (from Ile) appeared at a higher concentration and/or was detected in a higher number of samples than 3-methybutyric acid (from Leu) [35,60], whereas it was the opposite in Parmesan cheese [2].”
From Production of cheese flavour compounds derived from amino acid catabolism by <i>Propionibacterium freudenreichii</i> (2002) · cites this paper as [60]
Cites
Bosset, J. O., & Gauch, R. (1993) · International Dairy Journal · doi:10.1016/0958-6946(93)90023-s · Cited by 132 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Thierry, A., & Maillard, M.-B. (2002) · Le Lait · doi:10.1051/lait:2001002 · Cited by 110 · see citing works
- Authors
- Tuomala, T., & Kallio, H.
- Affiliations
- University of Turku (FI)
- ORCID
- Kallio, Heikki
- Venue
- Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
- Published
- 1996-05
- Volume
- 203
- Issue
- 3
- Pages
- 236-240
- ISSN
- 0373-0174 (ISSN-L)
- 1431-4630
- 1438-2385
- OpenAlex
- W2041999937
- Cited by
- 15
- References
- 1
- Citations by year
- 2025: 1 · 2024: 1 · 2020: 1 · 2012: 1
- FWCI
- 2.49
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.springer.com/tdm (tdm)
- Locations
- European Food Research and Technology (publishedVersion)
- Funders
- Valio
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- 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
- free fatty acids, volatile flavor compounds, Swiss cheese, Emmental, cheese ripening, acetic acid, propionic acid, cheese aroma
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.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
