Complexity and Uniqueness of the Aromatic Profile of Smoked and Unsmoked Herreño Cheese
In this work, the volatile fraction of unsmoked and smoked Herreño cheese, a type of soft cheese from the Canary Islands, has been characterized for the first time. In order to evaluate if the position in the smokehouse could influence the volatile profile of the smoked variety, cheeses smoked at tw...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2014-06-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | http://www.mdpi.com/1420-3049/19/6/7937 |