The DOI matches its Crossref record; 5 of the 5 references it cites were found in a registry or an index.
Quantification of Major Free Fatty Acids in Several Cheese Varieties
Open accessAbstract
Low to moderate concentrations of individual major free fatty acids were in Camembert, Brie, Port Salut, Monterey Jack, Edam, Colby, and Gruyere cheeses.Blue and Roquefort cheeses had high free fatty acid contents and strong flavor of free fatty acids.Goat's milk cheese had high 8-carbon free fatty acids.Limburger cheese had high concentrations of 4-carbon and 6-carbon, but flavor contributions from these free fatty acids were suppressed because the pH of this cheese was high (6.97).Hydrolytic rancidity flavor defects in Swiss, Brick, and Cheddar cheeses were signaled by measurement of high concentrations of individual short-chain free fatty acids.
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Citations
Cites
The chemistry of flavour and texture generation in cheese
Adda, J., Gripon, J. C., & Vassal, L. (1982) · Food Chemistry · doi:10.1016/0308-8146(82)90073-5 · Cited by 213
Volatile components of Limburger cheese
Parliment, T. H., Kolor, M. G., & Rizzo, D. J. (1982) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00114a001 · Cited by 127
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
Studies on characterization of blue cheese flavour
Rothe, M., Engst, W., & Erhardt, V. (1982) · Food / Nahrung · doi:10.1002/food.19820260704 · Cited by 40
Quantitative analysis of the major free fatty acids in Blue cheese
Anderson, D. F., & Day, E. A. (1965) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(65)88205-4 · Cited by 35
Cited by
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
New results in the volatile odorous compounds of French cheeses
Gallois, A., & Langlois, D. (1990) · Le Lait · doi:10.1051/lait:199028 · Cited by 138
Kim Ha, J., & Lindsay, R. C. (1991) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(91)78512-3 · Cited by 120
Self-citationContribution of Penicillium sp. to the flavors of Brie and Camembert cheese
Karahadian, C., Josephson, D. B., & Lindsay, R. C. (1985) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(85)81043-2 · Cited by 98
Self-citationBacterial Surface-Ripened Cheeses
Reps, A. (1993) · Cheese: Chemistry, Physics and Microbiology · doi:10.1007/978-1-4615-2648-3_5 · Cited by 95
Metadata
- Authors
- Woo, A. H., Kollodge, S., & Lindsay, R. C.
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 1984-04
- Volume
- 67
- Issue
- 4
- Pages
- 874-878
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2046629334
- Cited by
- 164
- References
- 5
- FWCI
- 6.04
- Type
- journal article
- Language
- en
- Open access
- bronze
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- Woo, A. H., Kollodge, S., & Lindsay, R. C. (1984). Quantification of Major Free Fatty Acids in Several Cheese Varieties. Journal of Dairy Science. https://doi.org/10.3168/jds.s0022-0302(84)81380-6
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