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Key components of food flavour: a sensory study on Blue cheese flavour



Key components of food flavour: a sensory study on Blue cheese flavour



Trends in flavour research: proceedings of the 7th Weurman Flavour Research Symposium, Noordwijkerhout, Netherlands, 15-18 June 1993: 221-232



Three methyl ketones (2-heptanone, 2-nonanone and 2-undecanone) and 3 medium-chain fatty acids (hexanoic, octanoic and decanoic) were tested in a curd medium by a sensory programme that included concentration/sensory response relationship (CSRR), the hedonic value and similarity with Blue cheese flavour.

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Accession: 002420240

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