Coupled Stepwise PLS-VIP and ANN Modeling for Identifying and Ranking Aroma Components Contributing to the Palatability of Cheddar Cheese
作者： Airi Morita , Tetsuya Araki , Shoma Ikegami , Misako Okaue , Masahiro Sumi
DOI: 10.3136/FSTR.21.175
关键词:
摘要:
cabdirect.org
sci-hub.se 参考文章(33)
P. F. Fox, T. K. Singh, P. L. H. McSweeney, Biogenesis of Flavour Compounds in Cheese Chemistry of Structure-Function Relationships in Cheese. ,vol. 367, pp. 59- 98 ,(1995) , 10.1007/978-1-4615-1913-3_6
Frank Kosikowski, Germain Mocquot, Advances in cheese technology Food and Agriculture Organization of the United Nations. ,(1958)
Robert J. McGorrin, Advances in dairy flavor chemistry Food flavors and chemistry: advances of the new millennium. Proceedings of the 10th International Flavor Conference, Paros, Greece, 4-7 July 2000. pp. 67- 84 ,(2001) , 10.1039/9781847550859-00067
M.K. KIM, S.L. DRAKE, M.A. DRAKE, EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED- AND FULL-FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS: KEY FLAVOR COMPOUNDS IN CHEDDAR CHEESE Journal of Sensory Studies. ,vol. 26, pp. 278- 290 ,(2011) , 10.1111/J.1745-459X.2011.00343.X
Yasuyuki Sagara, 食感性モデルによる「おいしさ」の評価法 日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology. ,vol. 56, pp. 317- 325 ,(2009) , 10.3136/NSKKK.56.317
Claus. Borggaard, Hans Henrik. Thodberg, Optimal minimal neural interpretation of spectra Analytical Chemistry. ,vol. 64, pp. 545- 551 ,(1992) , 10.1021/AC00029A018
Maiken Thomsen, Christophe Martin, Frederic Mercier, Pascal Tournayre, Jean-Louis Berdagué, Thierry Thomas-Danguin, Elisabeth Guichard, Investigating semi-hard cheese aroma: Relationship between sensory profiles and gas chromatography-olfactometry data International Dairy Journal. ,vol. 26, pp. 41- 49 ,(2012) , 10.1016/J.IDAIRYJ.2012.04.009
Masanobu ONISHI, Michiko INOUE, Tetsuya ARAKI, Hisakatsu IWABUCHI, Yasuyuki SAGARA, Odorant Transfer Characteristics of White Bread during Baking Bioscience, Biotechnology, and Biochemistry. ,vol. 75, pp. 261- 267 ,(2011) , 10.1271/BBB.100572
C. Milo, G. A. Reineccius, Identification and quantification of potent odorants in regular-fat and low-fat mild Cheddar cheese Journal of Agricultural and Food Chemistry. ,vol. 45, pp. 3590- 3594 ,(1997) , 10.1021/JF970152M
T.K. Singh, M.A. Drake, K.R. Cadwallader, Flavor of Cheddar Cheese: A Chemical and Sensory Perspective Comprehensive Reviews in Food Science and Food Safety. ,vol. 2, pp. 166- 189 ,(2003) , 10.1111/J.1541-4337.2003.TB00021.X