Volatile acids of Swiss cheese
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The high content of isovaleric acid in Swiss cheese (~30 mg.kg-1 on average) compared to Cheddar had early been observed.
“The high content of isovaleric acid in Swiss cheese (~30 mg .kg -1 on average, [54,61]), compared to Cheddar, had early been observed [45].”
From Production of cheese flavour compounds derived from amino acid catabolism by <i>Propionibacterium freudenreichii</i> (2002) · cites this paper as [45]
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Cited by
Sorted by citations
Thierry, A., & Maillard, M.-B. (2002) · Le Lait · doi:10.1051/lait:2001002 · Cited by 110 · see citing works
Quantitative analysis of the major free fatty acids in Swiss cheese
Langler, J. E., & Day, E. A. (1966) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(66)87794-9 · Cited by 52 · see citing works
KOWALEWSKA, J., POZNANSKI, S., & JAWORSKI, J. (1971) · Le Lait · doi:10.1051/lait:197150722 · Cited by 4 · see citing works
- Authors
- Patton, S.
- Corresponding author
- Patton, Stuart
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 1964-07
- Volume
- 47
- Issue
- 7
- Pages
- 817-818
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W1970997429
- Cited by
- 20
- References
- 0
- Citations by year
- 2015: 1
- FWCI
- 2.88
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (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 › Sensory Analysis and Statistical Methods
- Keywords
- volatile acids, Swiss cheese, cheese aroma, cheese flavor, volatile compounds
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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