Electronic Resource
Investigation of Volatile Flavor Compounds in Fresh and Ripened Domiati Cheeses
| العنوان: | Investigation of Volatile Flavor Compounds in Fresh and Ripened Domiati Cheeses |
|---|---|
| المؤلفون: | UCL, Collin, Sonia, Osman, M., Delcambre, S., Elzayat, AI., Dufour, JP. |
| المصدر: | Journal of Agricultural and Food Chemistry, Vol. 41, no. 10, p. 1659-1663 (1993) |
| بيانات النشر: | Amer Chemical Soc 1993 |
| نوع الوثيقة: | Electronic Resource |
| مستخلص: | The volatile compounds of three fresh and six 3-months-ripened Domiati cheeses were investigated with a dynamic headspace GC-MS system. Unlike the amino acid degradation products and the diketones, acrolein, propan-1-ol, butan- 2-one, butan-2-ol, and a large number of esters appear during maturation. Moreover, various sulfur compounds contribute significantly to the overall cheese aroma, particularly when bad ripening occurs. Most of the volatile compounds are synthesized after 2 months of maturation. |
| مصطلحات الفهرس: | info:eu-repo/semantics/article |
| URL: | |
| الاتاحة: | Open access content. Open access content |
| ملاحظة: | English |
| Other Numbers: | UCDLC oai:dial.uclouvain.be:boreal:49471 boreal:49471 info:doi/10.1021/jf00034a027 urn:ISSN:0021-8561 urn:EISSN:1520-5118 1130559299 |
| المصدر المساهم: | UNIVERSITE CATHOLIQUE DE LOUVAIN From OAIster®, provided by the OCLC Cooperative. |
| رقم الانضمام: | edsoai.on1130559299 |
| قاعدة البيانات: | OAIster |
| الوصف غير متاح. |