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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Each is checked against this paper’s own text: does it say what the citing paper says it does?
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
Cited by
Sorted by citations
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
“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].”
BackgroundFlavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products
Smit, G., Smit, B. A., & Engels, W. J. M. (2005) · FEMS Microbiology Reviews · doi:10.1016/j.fmrre.2005.04.002 · Cited by 949
“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].”
InfluentialLipolysis and free fatty acid catabolism in cheese: a review of current knowledge
Collins, Y. F., McSweeney, P. L. H., & Wilkinson, M. G. (2003) · International Dairy Journal · doi:10.1016/s0958-6946(03)00109-2 · Cited by 799
Key odorants in various cheese types as determined by gas chromatography-olfactometry
Curioni, P. M. G., & Bosset, J. O. (2002) · International Dairy Journal · doi:10.1016/s0958-6946(02)00124-3 · Cited by 762
Self-citationMicrobes from raw milk for fermented dairy products
Wouters, J. T. M., Ayad, E. H. E., Hugenholtz, J., & Smit, G. (2002) · International Dairy Journal · doi:10.1016/s0958-6946(01)00151-0 · Cited by 561
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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