Study of the Volatile Fraction of Parmesan Cheese
Abstract
ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTStudy of the Volatile Fraction of Parmesan CheeseGermana Barbieri, Luciana Bolzoni, Maria Careri, Alessandro Mangia, Giovanni Parolari, Silvia Spagnoli, and Roberta VirgiliCite this: J. Agric. Food Chem. 1994, 42, 5, 1170–1176Publication Date (Print):May 1, 1994Publication History Published online1 May 2002Published inissue 1 May 1994https://pubs.acs.org/doi/10.1021/jf00041a023https://doi.org/10.1021/jf00041a023research-articleACS PublicationsRequest reuse permissionsArticle Views908Altmetric-Citations172LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose Get e-Alerts
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In Swiss cheese, 2-methylbutyric acid (from Ile) appeared at a higher concentration and/or was detected in a higher number of samples than 3-methybutyric acid (from Leu), whereas it was the opposite in Parmesan cheese.
“In Swiss cheese, 2-methylbutyric acid (from Ile) appeared at a higher concentration and/or was detected in a higher number of samples than 3-methybutyric acid (from Leu) [35,60], whereas it was the opposite in Parmesan cheese [2].”
From Production of cheese flavour compounds derived from amino acid catabolism by <i>Propionibacterium freudenreichii</i> (2002) · cites this paper as [2]
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- Authors
- Barbieri, G., Bolzoni, L., Careri, M., Mangia, A., Parolari, G., Spagnoli, S., & Virgili, R.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1994-05
- Volume
- 42
- Issue
- 5
- Pages
- 1170-1176
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2082292371
- Cited by
- 205
- References
- 0
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 1 · 2023: 7 · 2022: 5 · 2021: 7 · 2020: 4 · 2019: 6 · 2018: 10 · 2017: 4 · 2016: 10 · 2015: 4 · 2014: 12 · 2013: 5 · 2012: 11
- FWCI
- 8.95
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (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
- Parmesan cheese, volatile compounds, cheese aroma, cheese flavor
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