A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese
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Most of these compounds are found in very different cheeses, suggesting that they can be produced by various flora.
“Most of these compounds are found in very different cheeses, suggesting that they can be produced by various flora [20,37]”
From Production of cheese flavour compounds derived from amino acid catabolism by <i>Propionibacterium freudenreichii</i> (2002) · cites this paper as [20]
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References 48 · Cited by 266
- Authors
- Engels, W. J. M., Dekker, R., de Jong, C., Neeter, R., & Visser, S.
- Affiliations
- Nederlands Instituut Voor Zuivel Oonderzoek (NL)
- Corresponding author
- Engels, W.J.M.
- Venue
- International Dairy Journal
- Publisher
- Elsevier BV
- Published
- 1997-04
- Volume
- 7
- Issue
- 4
- Pages
- 255-263
- ISSN
- 0958-6946 (ISSN-L)
- OpenAlex
- W1999363605
- Cited by
- 266
- References
- 48
- Citations by year
- 2025: 3 · 2024: 4 · 2023: 11 · 2022: 7 · 2021: 7 · 2020: 12 · 2019: 7 · 2018: 11 · 2017: 7 · 2016: 10 · 2015: 13 · 2014: 10 · 2013: 7 · 2012: 8
- FWCI
- 11.09
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Dairy Journal (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- ripened cheese, volatile compounds, water-soluble fraction, cheese aroma, fatty acids, esters, aldehydes, alcohol chemistry, ketones, sulfur compounds, Cheddar cheese, Edam, Gouda, Gruyère, Parmesan, aroma formation
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