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Short communication: Identification of the aroma compounds responsible for the floral/rose flavor in water-soluble fractions of Manchego cheese

AuthorsSoto-Yarritu, P. L.; Amigo, Lourdes ; Taborda, Gonzalo; Martínez-Castro, Isabel ; Gómez-Ruiz, José Ángel
Issue Date2007
PublisherAmerican Dairy Science Association
CitationJournal of Dairy Science 90: 5001- 5003 (2007)
AbstractWater-soluble fractions from Protected Denomination of Origin Manchego cheese, with molecular weight <1,000 Da, were fractionated using gel permeation chromatography and studied using both instrumental and sensorial analysis. In 2 of the fractions, panelists detected a floral, rose-like flavor. Analysis of these fractions by gas chromatography-mass spectrometry after simultaneous distillation extraction with dichloromethane identified 2-phenylethanol and phenylacetaldehyde as the compounds responsible for this flavor. © American Dairy Science Association, 2007.
Identifiersdoi: 10.3168/jds.2007-0277
issn: 0022-0302
e-issn: 1525-3198
Appears in Collections:(IFI) Artículos
(CIAL) Artículos
(IQOG) Artículos
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