Influence of Cheese Composition on Aroma Content, Release, and Perception

The quality of a cheese is determined by the balance of aroma compounds primarily produced by microorganisms during the transformation of milk into ripened cheese. The microorganisms, along with the technological parameters used in cheese production, influence aroma formation. The perception of thes...

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Bibliographic Details
Published in:	Molecules
Main Authors:	Isabelle Andriot, Chantal Septier, Caroline Peltier, Elodie Noirot, Pascal Barbet, Romain Palme, Céline Arnould, Solange Buchin, Christian Salles
Format:	Article
Language:	English
Published:	MDPI AG 2024-07-01
Subjects:	cheese aroma compounds sensory analysis PTR-MS TCATA GC–MS
Online Access:	https://www.mdpi.com/1420-3049/29/14/3412

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