Cheddar cheese aroma – the effect of selectively removing specific classes of compounds from cheese headspace
- 1 June 1977
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 44 (2) , 357-361
- https://doi.org/10.1017/s0022029900020306
Abstract
An alternative method for analyzing Cheddar cheese flavor is described which is based on blocking functional groups in the mixture of volatiles in cheese headspace, which decreases the risk of changing the flavor by side reactions. Millipore filters impregnated with reagents were used to remove thiols, sulfides and volatile fatty acids from the Cheddar cheese headspace.This publication has 8 references indexed in Scilit:
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