Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of “Fresh Cream” Aroma Perception

Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of “Fresh Cream” Aroma Perception

Controlling flavor perception by analyzing volatile and taste compounds is a key challenge for food industries, as flavor is the result of a complex mix of components. Machine-learning methodologies are already used to predict odor perception, but they are used to a lesser extent to predict aroma pe...

Full description

Bibliographic Details
Main Authors: Coline Caille, Mariem Boukraâ, Cécile Rannou, Angélique Villière, Clément Catanéo, Laurent Lethuaut, Araceli Lagadec-Marquez, Julia Bechaux, Carole Prost
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Molecules
Subjects:
processed cream cheese models
ĸ-carrageenan
agar-agar
volatile compound release
sensory analysis
rate all that apply
Online Access:https://www.mdpi.com/1420-3049/28/20/7224

Internet

https://www.mdpi.com/1420-3049/28/20/7224

Similar Items