A study of Edam cheese flavour by means of head space method of gas chromatography
1986
Novakovic, P. | Hardi, J. (Prehrambeno tehnoloski fakultet, Osijek (Yugoslavia))
In the studied samples of Edam cheese, of various origin, (Yugoslav and foreign) seven components were identified. By comparing chromatograms, the quantity and portion of individual components of the sample flavours, significant variations have been found in the composition of the easily volatile part of the flavour. Edam cheeses, produced in Yugoslavia, differ significantly according to the composition of the volatile flavour components. It was found that the ethanol content varied significantly. A significant difference between groups of Yugoslav cheeses and samples of foreign producers is the considerably greater portion of identified components in the total flavour.
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