Open AccessRelationship between sensory profiles and odour-active compounds detected by gas-chromatography olfactometry: a novel attempt to explain cheese aroma
Author(s) -
Marianne Thomsen,
Frédéric Mercier,
Pascal Tournayre,
JeanLouis Berdagué,
Thierry ThomasDanguin,
Élisabeth Guichard
Publication year - 2011
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - olfactometry , aroma , gas chromatography , chemistry , food science , chromatography , sensory system , biology , neuroscience