𝔖 Bobbio Scriptorium
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Headspace analysis of volatile flavour compounds of teleme cheese made from sheep and goat milk

✍ Scribed by T MASSOURAS; E C PAPPA; H MALLATOU

Book ID
111139617
Publisher
John Wiley and Sons
Year
2006
Tongue
English
Weight
258 KB
Volume
59
Category
Article
ISSN
1364-727X

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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 πŸ“‚ Article πŸ“… 1996 πŸ› John Wiley and Sons 🌐 English βš– 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