Key odorants in various cheese types as determined by gas chromatography-olfactometry

Cheese flavour formation by amino acid catabolism

Mireille Yvon, Liesbeth Rijnen · International Dairy Journal · 2001 · 717 citations

Agriculture, Biochemistry, Food Science +14

Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties

P. Molimard, Henry-Éric Spinnler · Journal of Dairy Science · 1996 · 601 citations · Full text

Agriculture, Dairy Science, Food Science +12

Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid

Frank Ullrich, Werner Grosch · European Food Research and Technology · 1987 · 549 citations

Agriculture, Chemistry, Food Chemistry +12

A procedure for the sensory analysis of gas chromatographic effluents

Terry E. Acree, J. A. Barnard, D. G. Cunningham · Food Chemistry · 1984 · 428 citations

Agriculture, Chemistry, Food Science +13

Volatile compounds in food.

S. van Straten, D. de Vrijer, J. C. de Beauveser · 1977 · 408 citations

Agriculture, Chemistry, Food Science +12