The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
The following substances were evaluated by the combined application of chemical and sensory analytical methods as the characteristic taste compounds of Camembert cheese: succinic acid, monosodium glutamate, ammonia and sodium chloride. It was also found that cadaverine, ornithine and citrulline, when present in the cheese, may cause a bitter note. A flavour model based on an unripened, freeze-dried...
Sixteen neutral compounds, which had been screened in preceding dilution experiments as potent odorants of Camembert cheese, were quantified by stable isotope dilution assays in two samples of this cheese. In addition, seven volatile acids were determined by using conventional methods. The odour activity values (OAVs) of the compounds were calculated by dividing their concentrations in the cheese...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.