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Arora, G. ,F. Cormier, and B. Lee. 1995. Analysis of odor-active
volatiles in cheddar cheese headspace by multidimensional
GC/MS/Sniffing. Journal of Agriculture and Food Chemistry 43:748-752. | to Top |
Purpose: This experiment worked to obtain a representative sample of cheddar cheese aroma and formulate an odor profile.
Sensory Evaluation: A combination of gas chromatography (GC), mass spectrometry (MS), and sniffing by a sensory panel of four (assumed trained) were utilized to describe the aromas based on GC outcomes.
Updated: Thursday, September 6, 2007.
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