Influence of MilkPasteurization on the Key AromaCompounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidatedby the Sensomics Approach

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Title:: Influence of MilkPasteurization on the Key AromaCompounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidatedby the Sensomics Approach
Document type:: Zeitschriftenaufsatz
Author(s):: Duensing, PhilippW. ; Hinrichs, Jo rg ; Schieberle, Peter
Keywords:: Article ; Chemistry andBiology of Aroma and Taste ; gas chromatography/olfactometry ; aroma extract dilutionanalysis ; Gouda cheese ; stable isotope dilutionassay ; aroma recombination ; milk pasteurization
Journal title:: Journal of Agriculturaland Food Chemistry
Year:: 2024
Journal volume:: 72
Journal issue:: 19
Pages contribution:: 11062-11071
Fulltext / DOI:: doi:10.1021/acs.jafc.4c01813
Publisher:: American Chemical Society
E-ISSN:: 0021-8561 ; 1520-5118
Date of publication:: 03.05.2024
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