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Cited by 732

The DOI matches its Crossref record; 66 of the 66 references it cites were found in a registry or an index.

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
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Citations

Cites

Show all 66 references

Research works printed but not linked: 22

  1. Berger, C. (1999). Composes d’arômes soufres produits par la flore d’affinage des fromages a pâte molle: importance de Geotrichum candidum. Ph.D. thesis, Institut national agronomique, Paris-Grignon.
  2. Blank, 1996, Formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)furanone through Maillard reaction based on pentose sugars, Journal of Agricultural and Food Chemistry, 44, 531, 10.1021/jf950439o · doi:10.1021/jf950439o
  3. Borle, 2002, Photo-oxidation and photoprotection of foods, especially of dairy products. An update of a review article (1996–2000), Sciences des Aliments, 21, 579
  4. Bosset, 1994, [Occurrence of terpenes and aliphatic hydrocarbons in Swiss Gruyère and Etivaz alpine cheeses using dynamic headspace GC-MS analysis of their volatile flavour compounds], Schweizerische Milchwirtschaftliche Forschung, 23, 37
  5. Bosset, 1984, The aroma composition of Swiss Gruyère cheese. II. The neutral volatile components, Lebensmittel Wissenschaft und Technologie, 17, 359
  6. Bruche, 1995, Stereoisomeric flavour compounds LXXI, Zeitschrift für Lebensmittel Untersuchung und Forschung, 201, 249, 10.1007/BF01192997 · doi:10.1007/bf01192997
  7. Bugaud, 2001, Relationships between flavour and chemical composition of Abondance cheese derived from different types of pastures, Le Lait, 81, 757, 10.1051/lait:2001162 · doi:10.1051/lait:2001162
  8. Chaintreau, 1995, Determination of partition coefficients and quantitation of headspace volatile compounds, Analytical Chemistry, 67, 3300, 10.1021/ac00114a029 · doi:10.1021/ac00114a029
  9. Collomb, 1996, Revue des méthodes de dosage des produits d’oxydation des lipides, principalement des lipides des produits laitiers, Schweizerische Milchwirtschaftliche Forschung, 25, 3
  10. Gonzalez-Mendoza, 1993, [Sensory analysis using sniffing, for determination of the aroma of Flor de Guia cheese], Alimentacion Equipos y Tecnologia, 12, 45
  11. Guth, 1990, Deterioration of soya-bean oil, Lebensmittel Wissenschaft und Technologie, 23, 513
  12. Hecquet, 1996, Biosynthesis of 4-hydroxy-2,5-dimethyl-3(2H)-furanone by Zygosaccharomyces rouxii, Journal of Agricultural and Food Chemistry, 44, 1357, 10.1021/jf950435j · doi:10.1021/jf950435j
  13. Kerscher, R. (2000). Objektivierung tierartspezifischer Aromaunterschiede bei erhitztem Fleisch. Ph.D thesis, München: Verlag Dr. Hut.
  14. Kerscher, 1997, Comparative evaluation of potent odorants of boiled beef by aroma extract dilution and concentration analysis, European Food Research Technology, 204, 3
  15. Kosikowski, F.V., Mocquot, G. (1958). Le mode de formation de la saveur du fromage. In Progrès de la technologie du fromage. Etudes agricoles de la FAO, no. 38. Organisation des Nations Unies par l’Alimentation et l’Agricultre, Rome, pp. 151–167.
  16. Kuzdzal-Savoie, 1980, Determination of free fatty acids in milk and milk products. International Dairy Federation, Annual Bulletin, 118, 53
  17. Margalith, P. Z. (1981). Dairy products. In Flavor Microbiology, (pp. 32–118). Springfield, IL: C.C. Thomas.
  18. Miranda-Lopez, 1992, Odor analysis of Pinot Noir wines from grapes of different maturities by a gas chromatography-olfactometry technique (Osme), Journal of Food Science, 57, 985, 10.1111/j.1365-2621.1992.tb14339.x · doi:10.1111/j.1365-2621.1992.tb14339.x
  19. Pfnür, P. A. (1988). Untersuchungen zum Aroma von Schokolade. Ph.D. thesis, München: Verlag Hieronymus.
  20. Pischetsrieder, 1994, Maillard reaction of maltose. Isolation of 4-(Glucopyranosyloxy)-5-(hydroxymethyl)-2-methyl-3(2H)-furanone, Journal of Agricultural and Food Chemistry, 42, 890, 10.1021/jf00040a010 · doi:10.1021/jf00040a010
  21. Preininger, M. (1995). Identifizierung typischer Geruchsstoffe von Emmentaler-Käse durch chemisch-instrumentelle und sensorische Analyse. Ph.D. thesis, München.
  22. Wagner, 1998, Key odorants of French fries, Journal of the American Oil Chemists Society, 75, 1385, 10.1007/s11746-998-0187-4 · doi:10.1007/s11746-998-0187-4

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Metadata

Authors
Curioni, P. M. G., & Bosset, J. O.
Venue
International Dairy Journal
Publisher
Elsevier BV
Published
2002-01
Volume
12
Issue
12
Pages
959-984
ISSN
0958-6946 (ISSN-L)
DOI
10.1016/s0958-6946(02)00124-3
OpenAlex
W1998470180
Cited by
732
References
66
FWCI
17.38
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)

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CoChat. (2026). Citation check: Key odorants in various cheese types as determined by gas chromatography-olfactometry. https://app.cochat.ai/papers/10.1016/s0958-6946(02)00124-3
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Curioni, P. M. G., & Bosset, J. O. (2002). Key odorants in various cheese types as determined by gas chromatography-olfactometry. International Dairy Journal. https://doi.org/10.1016/s0958-6946(02)00124-3

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

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