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,
F. 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
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