The role of ethanol and certain ethyl esters in the fruity flavor defect of Cheddar cheese
During the course of ripening, Cheddar cheese frequently develops a flavor defect described as fruity. Recent work has indicated that the use of certain starter cultures ultimately results in the development of the defect as the cheese ages. The flavor compounds responsible for the defect, however,...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/26792 |