Chemistry Reference
In-Depth Information
Badings, H.T. 1991. Milk. In: Volatile Compounds in Foods and Beverages (H. Maarse, ed.),
pp. 91-106, Marcel Dekker, New York.
Badings, H.T., Neeter, R. 1980. Recent advances in the study of aroma compounds of milk and
dairy products. Neth. Milk Dairy J. 34, 9-30.
Banks, J.M., Yvon, M., Gripon, J.C., de la Fuente, M.A., Brechany, E.Y., Williams, A.G., Muir,
D.D. 2001. Enhancement of amino acid catabolism in Cheddar cheese using alpha-ketoglu-
tarate: amino acid degradation in relation to volatile compounds and aroma character. Int.
Dairy J. 11, 235-243.
Begemann, P.H., Koster, J.C. 1964. Components of butterfat. 4-cis-heptenal: a cream flavoured
component of butter. Nature 202, 552-553.
Bendall, J. 2001. Aroma compounds of fresh milk from New Zealand cows fed different diets.
J. Agric. Food Chem. 49, 4825-4832.
Berlin, D.L., Herson, D.S., Hicks, D.T., Hoover, D.G. 1999. Response of pathogenic Vibrio
species to high hydrostatic pressure. Appl. Environ. Microbiol. 65, 2776-2780.
Bills, D.D., Morgan, M.E., Libbey, L.M., Day, E.A. 1965. Identification of compounds for fruity
flavor defect of experimental Cheddar cheeses. J. Dairy Sci. 48, 1168-1173.
Biolatto, A., Grigioni, G., Irurueta, M., Sancho, A.M., Taverna, M., Pensel, N. 2007. Seasonal
variation in the odour characteristics of whole milk powder. Food Chem. 103, 960-967.
Bodyfelt, F.W., Tobias, J., Trout, G.M. (eds.), 1988. Sensory Evaluation of Dairy Products. Van
Nostrand Reinhold, London.
Boelrijk, A.E., de Jong, C. 2003. Relating analytical and sensory data to predict flavor
quality in dairy products. In: Freshness and Shelf Llife of Foods (K.R. Cadwallader,
H. Weenen, eds.), pp. 95-107, ACS Symposium Series 836, American Chemical Society,
Washington DC.
Brauss, M. S., Linforth, R. S. T., Cayeux, I., Harvey, B., Taylor, A. J. 1999. Altering the fat
content affects flavor release in a model yogurt system. J. Agric. Food Chem. 47, 2055-2059.
Broadbent, J.R., Gummalla, S., Highes, J., Johnson, M.E., Rankin, S.A., Drake, M.A. 2004.
Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in Cheddar
cheese. Appl. Environ. Microbiol. 70, 4814-4820.
Broadbent, J.R., Strickland, M., Weimer, B.C., Johnson, M.E., Steele, J.L. 1998. Peptide
accumulation and bitterness in cheese made using single strain Lactococcus lactis starters
with distinct specificities. J. Dairy Sci 81, 327-337.
Buchheim, W., El-Nour, A.M.A. 1996. Induction of milk fat crystallization on the emulsified
state by high hydrostatic pressure. Fat Sci. Technol. 94, 369-373.
Budin, J.T., Milo, C., Reineccius, G.A. 2001. Perceivable odorants in fresh and sweet cream
butter. In: Food Favours and Chemistry: Advances of the New Millennium (A.M. Spanier,
F. Shahidi, T.H. Parliment, C. Mussinan, C.T. Ho, E.T. Contis, eds.), pp. 85-96, Royal
Society of Chemistry, Cambridge.
Cadwallader,
K.R.
2007.
Measuring
cheese
flavor.
In:
Improving
the
Flavour
of
Cheese
(B.C. Weimer, ed.), pp. 401-417, Woodhead Publishing Ltd, Cambridge.
Cadwallader, K.R., Baek, H.H. 1998. Aroma-impact components in cooked tail meat of fresh-
water crayfish (Procambarus clarkii). In: Proceedings of Ninth International Flavour Con-
ference, George Charalambous Memorial Symposium (C. Mussinan, E. Contis, C.T. Ho,
T. Parliment, A. Spanier, F. Shahidi, eds.), pp. 271-279, Elsevier Science BV, Amsterdam.
Cadwallader, K.R., Howard, C.L. 1998. Analysis of aroma active components of light activated
milk. In: Flavour Analysis- Developments in Isolation and Characterization, ACS Symposium
Series 705, (C.J. Mussinan, M.J. Morello, eds.), pp. 343-358, American Chemical Society,
Washington DC.
Cadwallader, K.R., Drake, M.A., Carunchia-Whetstine, M.E., Singh, T.K. 2006. Characterisa-
tion of Cheddar cheese flavor by sensory directed instrumental analysis and model studies.
