The DOI matches its Crossref record; 0 of the 4 references it cites were found in a registry or an index.
Comparison of the volatile flavour compounds of six european ‘AOC’ cheeses by using a new dynamic headspace GC-MS method
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In the citing paper
“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)
In the citing paper
“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]
Citations
Cites
Untitled work
(1991)
UnresolvedBosset, 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.)
UnresolvedComparison 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)
UnresolvedLe mode de formation de la saveur du fromage
Kosikowski (1958)
Unresolved
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Items 101–132 of 132
Larráyoz, P., Ibáñez, F. C., Ordóñez, A. I., et al. (2000) · International Dairy Journal · doi:10.1016/s0958-6946(00)00109-6 · Cited by 14
Automatic thermal desorption in GC analysis of dairy product volatiles
Valero, E., Miranda, E., Sanz, J., & Martínez-Castro, I. (1997) · Chromatographia · doi:10.1007/bf02466517 · Cited by 14
Pappa, E. C., Massouras, T., Sotirakoglou, Κ., & Kandarakis, I. G. (2012) · Small Ruminant Research · doi:10.1016/j.smallrumres.2012.10.013 · Cited by 13
“, 2006) as well as in many other cheese varieties (Bosset and Gauch, 1993; Oumer et al., 2000; Carbonell et al., 2002).”
BackgroundSrimahaeak, T., Petersen, M. A., Lillevang, S. K., Jespersen, L., & Larsen, N. (2022) · Foods · doi:10.3390/foods11121776 · Cited by 12
“It is well recognized that the shifts in VOC amounts, rather than the absence or presence of a particular compound, give rise to offflavours in dairy products during storage [39,40].”
BackgroundChemical and volatile organic compounds composition of whey protein concentrate
LAYE, I., KARLESKIND, D., & Morr, C. V. (1995) · Developments in food science · doi:10.1016/s0167-4501(06)80195-0 · Cited by 12
Rodriguez, J., Requena, T., Valero, E., et al. (1997) · Le Lait · doi:10.1051/lait:1997651 · Cited by 12
“…Analyses were carried out in tri-plicate Volatile compounds from cheese were isolated with a HP-7695 Purge & Trap concentrator cou pied to a HP 6890 gas chromatograph (both from Hewlett-Packard, Avondale, USA) following the procedure described by Bosset and Gauch (1993) with minor modifications.”
InfluentialAyad, E. H. E. (2001) · doi:10.18174/196943 · Cited by 12
Focardi, S. E. (2022) · doi:10.54026/cjdvs1043 · Cited by 12
Li, L., & Ma, Y. (2013) · Journal of Dairy Science · doi:10.3168/jds.2012-5996 · Cited by 10
Kondyli, E., Massouras, T., Katsiari, M. C., & Voutsinas, L. P. (2003) · Food Chemistry · doi:10.1016/s0308-8146(02)00513-7 · Cited by 10
Formation of Amino Acid Derived Cheese Flavour Compounds
Smit, B. (2004) · doi:10.18174/33004 · Cited by 8
Analysis of Flavor Pattern from Different Categories of Cheeses using Electronic Nose
Hong, E. J., Kim, K., Park, I.-S., et al. (2012) · Korean Journal for Food Science of Animal Resources · doi:10.5851/kosfa.2012.32.5.669 · Cited by 8
Mailam, M. A., El-Raz, H. A., & Shaaban, H. A. (2020) · Pakistan Journal of Biological Sciences · doi:10.3923/pjbs.2020.691.700 · Cited by 6
Lipolysis and cheese flavour development
Wilkinson, M. G. (2007) · Elsevier eBooks · doi:10.1533/9781845693053.1.102 · Cited by 6
Martinović, A., Narvhus, J., Abrahamsen, R. K., Østlie, H. M., & Skeie, S. B. (2018) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12480 · Cited by 5
B, A., Salihin, B. A., & Sien Hoen, S. L. (2016) · Journal of Food & Industrial Microbiology · doi:10.4172/2572-4134.1000115 · Cited by 4
Morais, J. (2004) · LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) · Cited by 4
Metabolism and biochemistry of LAB and dairy‐associated species
Poltronieri, P., Battelli, G., & Mangia, N. P. (2017) · Wiley eBooks · doi:10.1002/9781119115007.ch6 · Cited by 4
Thierry, A., Trossat, P., Collins, Y. F., Wilkinson, M. G., & McSweeney, P. L. H. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-15956-5.00041-5 · Cited by 3
Temiz, H. T., Bozkurt, A. G., & Ulaş, B. (2023) · Springer eBooks · doi:10.1007/978-3-031-30288-6_5 · Cited by 3
Bzducha, A., & Obiedziński, M. W. (2006) · Zywnosc-nauka Technologia Jakosc · Cited by 3
Flavour production of Stilton blue cheese microflora
Gkatzionis, K. (2010) · Nottingham ePrints (University of Nottingham) · Cited by 3
Engels, W. J. M., Vlieg, J. E. T. V. H., & Smit, G. (2003) · Elsevier eBooks · doi:10.1533/9781855737075.3.492 · Cited by 3
OFF-FLAVOURS IN MILK AND MILK PRODUCTS
Gürsoy, O., & Kınık, Ö. (2011) · DergiPark (Istanbul University) · Cited by 1
Microencapsulation of flavour-enhancing enzymes for acceleration of cheddar cheese ripening
Anjani, K. (2007) · Cited by 1
Efecto de la raza y del recuento de células somáticas sobre la calidad del queso de oveja
Martínez, M. Á. L. (2010) · Gredos (University of Salamanca) · doi:10.14201/gredos.76484 · Cited by 2
Alhelli, A. M., Mohammed, N. K., Khalil, E. S., & Hussin, A. S. M. (2021) · Figshare · doi:10.6084/m9.figshare.14266783
Alhelli, A. M., Mohammed, N. K., Khalil, E. S., & Hussin, A. S. M. (2021) · Figshare · doi:10.6084/m9.figshare.14266786
Diversité des bactéries halophiles dans l'écosystème fromager et étude de leurs impacts fonctionnels
Kothe, C. I. (2021) · theses.fr (ABES) · doi:10.70675/249b0b55za030z4713z91edz9b0bb3ed9bf5
Metadata
- 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)
- 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
- 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 Nutrient Composition and Product Development
- 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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