… Therefore, 48 RM cheeses and 48 PM cheeses were analysed for volatile compounds and
sensory characteristics. For the studies of volatile compounds, cheeses were cut in sectors, …

… study the seasonal variability of the volatile fraction of raw milk Manchego cheese. Both
season and dairy significantly affected abundance of most volatile compounds. Most aldehydes, …

… virgin olive oil volatile compounds. Particular emphasis was given to the composition of …
volatile fraction, the analytical issues and approaches for analysis, the sensory characteristics …

… methods for sensory evaluation. In this paper, the composition of the volatile fraction of 25
… between chemical composition of volatile fraction and sensory characteristics are reported. …

… Therefore, this work describes the sensory and volatile profiles of … Regarding volatile
compounds, the following were detected … the volatile fraction and their relationship with sensory …

… complexes entre la fraction volatile et les principaux paramètres de composition. … In
conclusion, the relationships between odour, flavour and texture sensory characteristics and volatile …

… , biochemical, volatile profile and sensory characteristics. After ca. 1 … -soluble and
ethanol-insoluble fractions of the pH 4.6-soluble … Sixty-two volatile components were identified by …

… characteristic odours were cheese-sour, cabbage-amine and cheese-sour-butter, respectively.
The volatile fraction of … This method showed that the characteristic odours were most likely …

… nitrogen fraction (pH 4.6-TN) and 12% TCA soluble nitrogen fraction (TCA-TN) to total protein
and the proportion of pH 4.6 soluble nitrogen fraction to 12% TCA soluble nitrogen fraction …

… The volatile compounds present in the headspace fraction of … The volatile compounds
were driven through the transfer line that was held at 100 C to the injector of the GC. The volatile …