Discriminate analysis of the volatile fraction from “Terrincho” ewe cheese: correlation with flavour characteristics

Comparison of Dynamic Flavour Release fr

Comparison of Dynamic Flavour Release from Hard Cheeses and Analysis of Headspace Volatiles from the Mouth with Flavour Perception during Consumption

✍ Delahunty, Conor M; Piggott, John R; Conner, John M; Paterson, Alistair 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 781 KB

Flavour compounds are released at different times and with differing rates during cheese consumption. This aspect of flavour has received little attention, although it is likely to be of great importance in the perception of hard cheese flavour. Full-fat and reduced-fat hard cheeses were anal ysed b