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- W2000809958 abstract "The taste and odour properties of 20 samples of Parmigiano-Reggiano cheese were individually related to their volatile and non-volatile components using partial least squares analysis as the multivariate regression technique. Odour intensity, taste fragrancy and staleness were three sensory attributes involved in significant relationships with two major chemical classes (esters and free fatty acids) and with selected volatile (short-chain branched alcohols, sulphides) and non-volatile (free amino-acids, salt) compounds. The combined set of sensory and chemical data, subjected to Principal Components Analysis, exhibited two major changes in the sensory properties of cheese, as possibly being affected by salt-controlled chemical patterns; the score-plot of the samples as regards the first two principal components showed that winter cheese was separated from cheese manufactured the rest of the year." @default.
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- W2000809958 date "1994-10-01" @default.
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- W2000809958 title "Sensory-Chemical Relationships in Parmigiano-Reggiano Cheese" @default.
- W2000809958 doi "https://doi.org/10.1006/fstl.1994.1098" @default.
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