Characterisation of Cooked Cheese Flavour: Non-Volatile Components

Characterisation of Cooked Cheese Flavour: Non-Volatile Components

This work examined the role of selected non-volatile compounds in cooked cheese flavour, both as tastants and as precursors of aroma generation in the Maillard reaction. The effect of cooking on the concentration of selected non-volatile compounds (organic acids, sugars, amino acids, γ-glutamyl dipe...

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Bibliographic Details
Main Authors: Rosa C. Sullivan, Samantha Nottage, Fiyinfolu Makinwa, Maria Jose Oruna-Concha, Colette C. Fagan, Jane K. Parker
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
cooked cheese
tastant
diketopiperazine
γ-glutamyl-dipeptide
cheddar
mozzarella
Online Access:https://www.mdpi.com/2304-8158/12/20/3749

Internet

https://www.mdpi.com/2304-8158/12/20/3749

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