TY - GEN
T1 - Establishing links between sensory and instrumental analyses of dairy flavors
T2 - Example cheddar cheese
AU - Drake, Mary Anne
AU - Cadwallader, Keith R
AU - Carunchia Whetstine, Mary E.
PY - 2007
Y1 - 2007
N2 - The flavor of dairy products is an important aspect of their overall appeal. Understanding flavor is crucial to effective and strategic research and marketing. Part of understanding flavor involves linking sensory flavor attributes with the volatile chemical components responsible for their occurrence. Establishing these relationships can be challenging and requires the combination of comprehensive sensory descriptive and instrumental analyses. Specific examples of identifying chemical compounds responsible for sensory-perceived flavors (rosy/floral, nutty, mothball/grassy) in Cheddar cheese are presented.
AB - The flavor of dairy products is an important aspect of their overall appeal. Understanding flavor is crucial to effective and strategic research and marketing. Part of understanding flavor involves linking sensory flavor attributes with the volatile chemical components responsible for their occurrence. Establishing these relationships can be challenging and requires the combination of comprehensive sensory descriptive and instrumental analyses. Specific examples of identifying chemical compounds responsible for sensory-perceived flavors (rosy/floral, nutty, mothball/grassy) in Cheddar cheese are presented.
UR - http://www.scopus.com/inward/record.url?scp=36749080291&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=36749080291&partnerID=8YFLogxK
M3 - Conference contribution
AN - SCOPUS:36749080291
SN - 0841239681
SN - 9780841239685
VL - 971
T3 - ACS Symposium Series
SP - 51
EP - 77
BT - Flavor of Dairy Products
ER -