Evaluation of the Perceptual Interactions among Aldehydes in a Cheddar Cheese Matrix According to Odor Threshold and Aroma Intensity
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DOI: 10.3390/molecules25184308
Abstract: To evaluate the contributions of 3-methylbutanal, 2-methylbutanal, 2-methylpropanal, and benzaldehyde in cheddar cheese models, the threshold values, optimal concentration ranges, and perceptual actions of these compounds were determined at various concentrations. The thresholds for 3-methylbutanal,… read more here.
Keywords: cheese matrix; perceptual interactions; among aldehydes; cheddar cheese ... See more keywords