Catalogo Articoli (Spogli Riviste)

OPAC HELP

Titolo:
CURRENT METHODS TO EVALUATE CONTRIBUTION AND INTERACTIONS OF COMPONENTS TO FLAVOR OF SOLID FOODS USING HARD CHEESE AS AN EXAMPLE
Autore:
DELAHUNTY CM; PIGGOTT JR;
Indirizzi:
NATL UNIV IRELAND UNIV COLL CORK,DEPT NUTR CORK IRELAND UNIV STRATHCLYDE,CTR FOOD QUAL,DEPT BIOSCI & BIOTECHNOL GLASGOW G1 1XW LANARK SCOTLAND
Titolo Testata:
International journal of food science & technology
fascicolo: 5, volume: 30, anno: 1995,
pagine: 555 - 570
SICI:
0950-5423(1995)30:5<555:CMTECA>2.0.ZU;2-J
Fonte:
ISI
Lingua:
ENG
Soggetto:
CHEDDAR-CHEESE; TIME-INTENSITY; HEADSPACE ANALYSIS; TASTE PERCEPTION; VOLATILE; FAT; PROTEOLYSIS; PROTEIN; BINDING; OIL;
Keywords:
FLAVOR PERCEPTION; FLAVOR RELEASE; FLAVOR VOLATILE ANALYSIS; SENSORY ANALYSIS; TIME-INTENSITY;
Tipo documento:
Review
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
107
Recensione:
Indirizzi per estratti:
Citazione:
C.M. Delahunty e J.R. Piggott, "CURRENT METHODS TO EVALUATE CONTRIBUTION AND INTERACTIONS OF COMPONENTS TO FLAVOR OF SOLID FOODS USING HARD CHEESE AS AN EXAMPLE", International journal of food science & technology, 30(5), 1995, pp. 555-570

Abstract

The flavours of hard cheeses are derived from the balance of odourants and tastants released during their consumption, but the identity, and balance, of these flavour-inducing compounds is still unknown for most cheeses. This can be attributed to the complexity of cheese composition and its analysis, of the processes occurring during consumption and the variations of human perception and expression of flavours. Thisreview addresses some of the issues and methods being used to understand cheese flavour. It discusses factors which determine flavour release in the mouth, methods of preparation of extracts for analysis, sensory assessment of cheese flavour components and fractions, and of whole cheese, identification of odour active compounds acid determination of their relative importance, temporal methods of analysis for flavourrelease and perception and methods of data analysis.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 28/11/20 alle ore 04:20:15