Comparison of the volatile flavour compounds of six european ‘AOC’ cheeses by using a new dynamic headspace GC-MS method

Bosset, J.O.; Gauch, R.

doi:10.1016/0958-6946(93)90023-s

Cited by 132Fermentation and Sensory AnalysisFood and Agricultural SciencesSensory Analysis and Statistical Methods

Comparison of the volatile flavour compounds of six european ‘AOC’ cheeses by using a new dynamic headspace GC-MS method

Bosset, J.O., Gauch, R.·1993·International Dairy Journal

DOI 10.1016/0958-6946(93)90023-s

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Bosset and Gauch (1993) found that the flavour of six kinds of cheeses depended not on a particular key component but on the weighted concentration ratio of all compounds present.
“Bosset and Gauch (1993) investigate the volatile combinations of six kinds of cheeses and found that the flavour of these cheeses reliable not on particular key component but it was dependent on weighted concentration ratio of all compounds existed.”
From Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features (2021) · cites this paper as Bosset and Gauch (1993)
The flavour of most cheeses results from the combination of a large number of sapid compounds present in the correct ratios and concentrations ('component balance theory').
“it is now generally accepted that the flavour of most cheeses results from the combination of a large number of sapid compounds present in the correct ratios and concentrations ('component balance theory' [15,71,97]).”
From Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review (2000) · cites this paper as [15]

Untitled work
(1991)
Unresolved
Bosset, J.O., Gauch, R. & Klein, B. (in preparation). Comparison of different extraction, concentration and injection techniques for the analysis of the volatile compounds in dairy products: a review and an application to the study of the volatile flavour of Swiss Emmentaler cheese.
(n.d.)
Unresolved
Comparison of four extraction, concentration and injection techniques for volatile compounds analysis by GC-MS: an application to the study of the volatile flavour of Swiss Emmental cheese
Klein (1990)
Unresolved
Le mode de formation de la saveur du fromage
Kosikowski (1958)
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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
“However, low concentrations of FFA contribute to the flavour of these cheeses, particularly when they are correctly balanced with the products of proteolysis or other reactions [15, 53, 122].”
Background
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“As an indication the following references are given: Limburger [13–15], Gruyère [16,17], Gorgonzola [18], Mozzarella [19], Parmigiano [5,20], Grana Padano [21], Mahón, Fontina, Comté, Beaufort and Appenzeller [5].”
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“The in#uence of pasteurization and fat composition of milk on the #avour characteristics of semi-hard cheeses was studied recently by Buchin et al. (1998). In their study, pasteurization reduced dramatically the viable numbers of all groups of indigenous microorganisms (as expected), particularly coliforms, lactobacil…”
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Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway
Ayad, E. H. E., Verheul, A., Engels, W. J. M., Wouters, J. T. M., & Smit, G. (2001) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2001.01219.x · Cited by 104 · see citing works
“…off-¯avours in raw milk (Morgan 1976; Molimard and Spinnler 1996), these compounds are also recognized as key ¯avour compounds in a number of cheeses (Bosset and Gauch 1993; Barbieri et al. 1994; Neeter et al. 1996), suggesting that good control of ¯avour production by the starter culture is…”
Background
Amino Acid Catabolism and Generation of Volatiles by Lactic Acid Bacteria
Tavaria, F. K., Dahl, S., Carballo, J., & Malcata, F. X. (2002) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(02)74328-2 · Cited by 104 · see citing works
“…spectrometric methods of detection after resolution by gas chromatography can be applied to the analysis of volatiles in cheese extracts; these methods have contributed considerably to the accumulated body of knowledge encompassing flavor components (Bosset and Gauch, 1993; Esteban et al., 1996).”
Background
Volatile organic compounds produced by thermophilic and mesophilic single strain dairy starter cultures
Imhof, R., Glättli, H., & Bosset, J. O. (1995) · LWT · doi:10.1016/s0023-6438(95)80016-6 · Cited by 102 · see citing works
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Koca, N., RODRIGUEZ‐SAONA, L. E., Harper, W. J., et al. (2007) · Journal of Dairy Science · doi:10.3168/jds.2007-0063 · Cited by 92 · see citing works
“Bosset and Gauch (1993) reported that FFA found even in low concentrations contribute to the flavor of Cheddar, Gouda, and Swiss cheeses when they are in good balance with the products of proteolysis and other reactions.”
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Ortigosa, M., Torre, P., & Izco, J. M. (2001) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(01)70161-0 · Cited by 84 · see citing works
“Most of those components had already been reported previously in other types of cheeses, including substances in the miscellaneous group (Table 8) (Bosset et al., 1995; Ferna ´ ndez-Garco´a, 1996; Izco and Torre, 2000) and some of the substances identified in the unresolved peaks (Table 9) ( Bosset and Gauch, 1993; Iz…”
Background
Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewes’ milk cheeses
Larráyoz, P., Addis, M., Gauch, R., & Bosset, J. O. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00144-3 · Cited by 82 · see citing works
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Randazzo, C. L., Pitino, I., Luca, S. D., Scifò, G. O., & Caggia, C. (2007) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2007.12.005 · Cited by 80 · see citing works
Comparison of solid-phase microextraction and purge-and-trap methods for the analysis of the volatile fraction of butter
Povolo, M., & Contarini, G. (2003) · Journal of Chromatography A · doi:10.1016/s0021-9673(02)01395-x · Cited by 78 · see citing works
Relationships between sensory attributes and the volatile compounds, non-volatile and gross compositional constituents of six blue-type cheeses
Lawlor, J., Delahunty, C. M., Sheehan, J. J., & Wilkinson, M. G. (2003) · International Dairy Journal · doi:10.1016/s0958-6946(03)00048-7 · Cited by 75 · see citing works
Influence of an adjunct culture of Lactobacillus on the free amino acids and volatile compounds in a Roncal-type ewe’s-milk cheese
Irigoyen, A., Ortigosa, M., Juansaras, I., Oneca, M., & Torre, P. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2005.09.011 · Cited by 74 · see citing works
Conversion of methionine to methional by Lactococcus lactis
Amárita, F., FernÃ¡ndez-EsplÃ¡, D., Requena, T., & Peláez, C. (2001) · FEMS Microbiology Letters · doi:10.1111/j.1574-6968.2001.tb10884.x · Cited by 74 · see citing works
Biosynthesis and role of 3-methylbutanal in cheese by lactic acid bacteria: Major metabolic pathways, enzymes involved, and strategies for control
Afzal, M. I., Ariceaga, C. C. G., Boulahya, K.-A., Jacquot, M., Delaunay, S., & Cailliez‐Grimal, C. (2015) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2014.893502 · Cited by 69 · see citing works
“The flavor perception and desirability of aldehydes in Parmigiano Reggiano, Parmesan, and Roncal cheese made from either cow/sheep’s raw and pasteurized milk were not clearly reported (Bosset and Gauch, 1993; Barbieri et al., 1994; Irigoyen et al., 2007).”
Background
Varied volatile compounds are produced by Propionibacterium freudenreichii in Emmental cheese
Thierry, A. (2004) · Food Chemistry · doi:10.1016/j.foodchem.2003.12.018 · Cited by 68 · see citing works
Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening
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The EstA esterase is responsible for the main capacity of Lactococcus lactis to synthesize short chain fatty acid esters in vitro
Nardi, M., Fiez-Vandal, C., Tailliez, P., & Monnet, V. (2002) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2002.01793.x · Cited by 61 · see citing works
“This hypothesis can be correlated to the high ester content of cheeses with low water content and long ripening times (Bosset and Gauch 1993).”
Background
Characterization of plant-derived lactococci on the basis of their volatile compounds profile when grown in milk
Alemayehu, D., Hannon, J. A., McAuliffe, O. E., et al. (2013) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2013.11.024 · Cited by 62 · see citing works
“compounds present in the volatile profile of each strain (Bosset and Gauch, 1993).”
Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference
Castada, H. Z., Hanas, K., & Barringer, S. A. (2019) · Foods · doi:10.3390/foods8020078 · Cited by 61 · see citing works
“variables mixed in different and balanced ratios [73,86,87].”
Background
Change of volatile components in six microalgae with different growth phases
Zhou, L., Chen, J., Xu, J., Li, Y., Zhou, C., & Yan, X. (2016) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.7794 · Cited by 62 · see citing works
Effect of Wild Strains of Lactococcus lactis on the Volatile Profile and the Sensory Characteristics of Ewes’ Raw Milk Cheese
Centeno, J. A., Tomillo, F. J., Fernández-Garcı́a, E., Gaya, P., & Núñez, M. (2002) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(02)74404-4 · Cited by 61 · see citing works
Components Detected by Means of Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry in the Headspace of Artisan Fresh Goat Cheese Smoked by Traditional Methods
Guillén, M. D., Ibargoitia, M. L., Sopelana, P., Palencia, G., & Fresno, M. (2004) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(04)73167-7 · Cited by 59 · see citing works
“The origin of the monoaromatic hydrocarbons detected is difficult to establish because they are also smoke constituents, and some of them, such as styrene and other alkylbenzene hydrocarbons, have also been detected in unsmoked cheese (Guichard et al., 1987; Bosset and Gauch, 1993; Bosset et al., 1997).”
Background
Evolution of the volatile components of ewes raw milk Zamorano cheese. Seasonal variation
Fernández-Garcı́a, E., Carbonell, M., Gaya, P., & Núñez, M. (2004) · International Dairy Journal · doi:10.1016/j.idairyj.2003.12.011 · Cited by 61 · see citing works
Improvement of Animal Feed Additives of Ginkgo Leaves through Solid-state Fermentation using Aspergillus niger
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“GC-MS analysis usually helps to identify volatile compounds [53-55], and the chromatogram of GC-MS showed component variations after fermenting GLs (Figure 5).”
Background
Odour-active compound profiles in Cantal-type cheese: Effect of cow diet, milk pasteurization and cheese ripening
Cornu, A., Rabiau, N., Kondjoyan, N., et al. (2009) · International Dairy Journal · doi:10.1016/j.idairyj.2009.04.008 · Cited by 58 · see citing works
Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28
Afzal, M. I., Delaunay, S., Paris, C., Borges, F., Revol‐Junelles, A., & Cailliez‐Grimal, C. (2012) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2012.05.010 · Cited by 57 · see citing works
SPME/GC-MS Characterization and Comparison of Volatiles of Eleven Varieties of Turkish Cheeses
Hayaloğlu, A. A., & Karabulut, İ. (2012) · International Journal of Food Properties · doi:10.1080/10942912.2011.587625 · Cited by 54 · see citing works
“Comparative studies on the volatile profiles of cheeses have previously been performed in the EU[14,15] and in Italy,[16−19] Portugal,[20] Spain,[21] Austria,[22] and Greece.”
Background
Formation of volatile compounds by wild Lactococcus lactis strains isolated from raw ewes’ milk cheese
Morales, P., Fernández-Garcı́a, E., Gaya, P., & Núñez, M. (2003) · International Dairy Journal · doi:10.1016/s0958-6946(02)00151-6 · Cited by 56 · see citing works
Free amino acids and volatile compounds in an ewe’s milk cheese as affected by seasonal and cheese-making plant variations
Muñoz, N., Ortigosa, M., Torre, P., & Izco, J. M. (2003) · Food Chemistry · doi:10.1016/s0308-8146(03)00133-x · Cited by 56 · see citing works
Chemical parameters of the non-volatile fraction of ripened Parmigiano-Reggiano cheese
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FLAVOUR COMPOUNDS IN CHEESE (REVIEW)
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Is high‐resolution magic angle spinning NMR a practical speciation tool for cheese samples? Parmigiano Reggiano as a case study
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Relationships between micro-organisms and formation of aroma compounds in fermented dairy products
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Self-citation
Partial purification and characterization of two aminotransferases from Lactococcus lactis subsp. cremoris B78 involved in the catabolism of methionine and branched-chain amino acids
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Symposium review: Lactococcus lactis from nondairy sources: Their genetic and metabolic diversity and potential applications in cheese
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“certain cheese varieties, such as Parmesan and Proosdij cheeses (Bosset and Gauch, 1993; Barbieri et al., 1994).”
Background
Combinatorial Approach to Flavor Analysis. 2. Olfactory Investigation of a Library of S-Methyl Thioesters and Sensory Evaluation of Selected Components
Berger, C., Martin, N., Collin, S., et al. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990205v · Cited by 50 · see citing works
Use of Headspace Sampling in the Quantitative Analysis of Artisanal Spanish Cheese Aroma
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Biochemical and microbiological characterization of artisanal `Peñamellera' cheese: analysis of its indigenous lactic acid bacteria
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Production of Ingredient-Type Cheddar Cheese with Accelerated Flavor Development by Addition of Enzyme-Modified Cheese Powder
Hannon, J. A., Kilcawley, K. N., Wilkinson, M. G., Delahunty, C. M., & Beresford, T. P. (2006) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(06)72416-x · Cited by 48 · see citing works
“A biplot of PC1 and PC2 is presented in Figure 3. Because all compounds were detected in the cheeses at all stages of ripening, it was the balance of concentrations of the compounds that characterizedthevolatileprofileatanyparticularstage of ripening, as suggested by Bosset and Gauch (1993) .”
Background
Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese
Rijnen, L., Delacroix-Buchet, A., Demaizières, D., Quéré, J. L., Gripon, J. C., & Yvon, M. (1999) · International Dairy Journal · doi:10.1016/s0958-6946(00)00009-1 · Cited by 47 · see citing works
Headspace analysis of volatile flavour compounds of teleme cheese made from sheep and goat milk
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Enzymatic ability of Lactobacillus casei subsp. casei IFPL731 for flavour development in cheese
Martínez‐Cuesta, M. C., de Palencia, P. F., Requena, T., & Peláez, C. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00046-2 · Cited by 46 · see citing works
Characterization of the volatile fraction and of free fatty acids of “Fontina Valle d’Aosta”, a protected designation of origin Italian cheese
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Food micro-organisms and aromatic ester synthesis
Critiani, G., & Monnet, V. (2001) · Sciences des Aliments · doi:10.3166/sda.21.211-230 · Cited by 41 · see citing works
Starter culture development for improving the flavour of Proosdij-type cheese
Ayad, E. H. E., Verheul, A., Bruinenberg, P. M., et al. (2003) · International Dairy Journal · doi:10.1016/s0958-6946(02)00175-9 · Cited by 43 · see citing works
Characterisation of Egyptian Ras cheese. 2. Flavour formation
Ayad, E. H. E., Awad, S., Attar, A. E., de Jong, C., & El‐Soda, M. (2004) · Food Chemistry · doi:10.1016/j.foodchem.2003.10.002 · Cited by 43 · see citing works
Evolution of the volatile components of raw ewes’ milk Castellano cheese: seasonal variation
Fernández-Garcı́a, E., Gaya, P., Médina, M., & Núñez, M. (2003) · International Dairy Journal · doi:10.1016/s0958-6946(03)00148-1 · Cited by 43 · see citing works
Influence of milk pasteurization and scalding temperature on the volatile compounds of Malatya, a farmhouse Halloumi-type cheese
Hayaloğlu, A. A., & Brechany, E. Y. (2007) · Le Lait · doi:10.1051/lait:2006025 · Cited by 41 · see citing works
“Styrene was also detected at trace levels in Provola dei Nebrodi cheese [42], Parmigiano [4], Roncal [20] and Camembert [29] cheeses.”
Background
Natural neo acids and neo alkanes: Their analogs and derivatives
Dembitsky, V. M. (2006) · Lipids · doi:10.1007/s11745-006-5103-9 · Cited by 41 · see citing works
A fast and simple method for quantitative determination of fat-derived medium and low-volatile compounds in cheese
Alewijn, M., Sliwinski, E. L., & Wouters, J. T. M. (2003) · International Dairy Journal · doi:10.1016/s0958-6946(03)00098-0 · Cited by 40 · see citing works
Free fatty acids and volatile compounds in low-fat Kefalograviera-type cheese made with commercial adjunct cultures
Kondyli, E., Massouras, T., Katsiari, M. C., & Voutsinas, L. P. (2003) · International Dairy Journal · doi:10.1016/s0958-6946(02)00144-9 · Cited by 39 · see citing works
Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects
Zabaleta, L., Gourrat, K., Barrón, L. J. R., Albisu, M., & Guichard, É. (2016) · International Dairy Journal · doi:10.1016/j.idairyj.2016.01.018 · Cited by 39 · see citing works
The chemical and biochemical basis of cheese and milk aroma
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Technological Performance of Several Lactococcus and Enterococcus Strains of Dairy Origin in Milk
Delgado, S., Delgado, T., & Mayo, B. (2002) · Journal of Food Protection · doi:10.4315/0362-028x-65.10.1590 · Cited by 33 · see citing works
Changes in the volatile fraction during ripening of Mahón cheese
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Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts
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S-methyl thioesters are produced from fatty acids and branched-chain amino acids by brevibacteria: focus on l-leucine catabolic pathway and identification of acyl–CoA intermediates
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Microbial Quality and Biochemical Changes of Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or Pasteurized Goat Milk
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“The 2-ethyl furan was also found in Beaufort cheese (66).”
Background
Effects of Inclusion of Fresh Forage in the Diet for Lactating Buffaloes on Volatile Organic Compounds of Milk and Mozzarella Cheese
Sacchi, R., Marrazzo, A., Masucci, F., Francia, A. D., Serrapica, F., & Genovese, A. (2020) · Molecules · doi:10.3390/molecules25061332 · Cited by 27 · see citing works
“As pointed out by Bosset and Gauch [59] and Curioni and Bosset [40], this apparent contradiction may be due to the fact that the cheese flavor would seem to depend on a balance of all compounds present, rather than the level of each specific component.”
Background
Volatile fingerprint of food products with untargeted SIFT-MS data coupled with mixOmics methods for profile discrimination: Application case on cheese
Reyrolle, M., Ghislain, M., Bru, N., Vallverdu, G. S., Pigot, T., Desauziers, V., & Béchec, M. L. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.130801 · Cited by 24 · see citing works
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“Several studies have evaluated the aroma profile of a variety of cheeses (Bosset & Gauch, 1993; Frutos, Sanz, & Martı́nez-Castro, 1991; Lawlor, Delahunty, Wilkinson & Sheehan, 2002; Vandeweghe & Reineccius, 1990) and it has become clear that cheese flavour is not linked to a small number of impact…”
Background
Comparison of two methods based on dynamic head-space for GC-MS analysis of volatile components of cheeses
Valero, E., Villaseõr, M. J., Sanz, J., et al. (2000) · Chromatographia · doi:10.1007/bf02491028 · Cited by 24 · see citing works
Swiss‐type and Swiss–Cheddar hybrid‐type cheeses: effects of manufacture on sensory character and relationships between the sensory attributes and volatile compounds and gross compositional constituents
Lawlor, J., Delahunty, C. M., Wilkinson, M. G., & Sheehan, J. (2003) · International Journal of Dairy Technology · doi:10.1046/j.1471-0307.2003.00075.x · Cited by 24 · see citing works
Direct Thermal Desorption in the Analysis of Cheese Volatiles by Gas Chromatography and Gas Chromatography-Mass Spectrometry: Comparison with Simultaneous Distillation-Extraction and Dynamic Headspace
Valero, E., Sanz, J., & Martínez-Castro, I. (2001) · Journal of Chromatographic Science · doi:10.1093/chromsci/39.6.222 · Cited by 23 · see citing works
Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features
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Rapid Profiling of Swiss Cheese by Attenuated Total Reflectance (ATR) Infrared Spectroscopy and Descriptive Sensory Analysis
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Headspace Techniques in Foods, Fragrances and Flavors
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Investigation of Flavor-Forming Starter Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803 in Miniature Gouda-Type Cheeses
Lee, H. W., Kim, I. S., Kil, B. J., et al. (2020) · Journal of Microbiology and Biotechnology · doi:10.4014/jmb.2004.04004 · Cited by 18 · see citing works
“Cheese and cheese starter culture-related studies are constantly being conducted worldwide [25-28].”
Background
Effect of Acoustic Brining on Lipolysis and on Sensory Characteristics of Mahon Cheese
Sánchez, E. S., Simal, S., Femenia, A., et al. (2001) · Journal of Food Science · doi:10.1111/j.1365-2621.2001.tb15192.x · Cited by 18 · see citing works
Optimization of indirect parameters which affect the extractability of volatile aroma compounds from Idiazábal cheese using analytical supercritical fluid extractions (SFE)
Larráyoz, P., Carbonell, M., Ibáñez, F. C., et al. (1999) · Food Chemistry · doi:10.1016/s0308-8146(98)00055-7 · Cited by 17 · see citing works
Flavour generation in dairy products
Boelrijk, A. E. M., de Jong, C., & Smit, G. (2003) · Elsevier eBooks · doi:10.1533/9781855737075.1.130 · Cited by 18 · see citing works
DETERMINATION OF VOLATILE COMPONENTS IN CHEESE USING DYNAMIC HEADSPACE TECHNIQUES
Neeter, R., de Jong, C., Teisman, H. G. J., et al. (1996) · Elsevier eBooks · doi:10.1533/9781845698232.5.293 · Cited by 16 · see citing works
Production of Volatile Compounds in Reconstituted Milk Reduced-Fat Cheese and the Physicochemical Properties as Affected by Exopolysaccharide-Producing Strain
Wang, W., Zhang, L., & Lǐ, Y. (2012) · Molecules · doi:10.3390/molecules171214393 · Cited by 15 · see citing works
Development of a Headspace Gas Chromatographic--Mass Spectrometric Method for Determining Methyl-Ketones and Secondary Alcohols in Blue Cheese
Alonso, L., Fontecha, J., & Juárez, M. (1999) · Journal of Chromatographic Science · doi:10.1093/chromsci/37.4.108 · Cited by 14 · see citing works
Combinatorial Approach to Flavor Analysis. 1. Preparation and Characterization of a S-Methyl Thioester Library
Khan, J. A., Gijs, L., Berger, C., et al. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9902043 · Cited by 15 · see citing works
Identification of free fatty acids and some other volatile flavour compounds from Swiss cheese using on-line supercritical fluid extraction-gas chromatography
Tuomala, T., & Kallio, H. (1996) · Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung · doi:10.1007/bf01192870 · Cited by 15 · see citing works

Authors: Bosset, J. O., & Gauch, R.
Affiliations: Federal Office for Agriculture (CH)
Venue: International Dairy Journal
Publisher: Elsevier BV
Published: 1993-01
Volume: 3
Issue: 4-6
Pages: 359-377
ISSN: 0958-6946 (ISSN-L)
DOI: 10.1016/0958-6946(93)90023-s
OpenAlex: W2028130178
Cited by: 132
References: 4
Citations by year: 2025: 1 · 2023: 1 · 2022: 2 · 2021: 5 · 2020: 3 · 2019: 1 · 2018: 5 · 2017: 4 · 2016: 3 · 2015: 1 · 2014: 1 · 2013: 2 · 2012: 6
FWCI: 5.69
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: International Dairy Journal (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
Keywords: dynamic headspace analysis, purge and trap, Parmigiano Reggiano, Comte, Beaufort, Mahón, cheese flavor

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Comparison of the volatile flavour compounds of six european ‘AOC’ cheeses by using a new dynamic headspace GC-MS method

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