Aroma Significance of Sulfur Compounds in Surface-Ripened Cheese

A METHOD FOR DETERMINING SIGNIFICANCE OF VOLATILE FLAVOR COMPOUNDS IN FOODS ^a

Stuart Patton, D.V. Josephson · Journal of Food Science · 1957 · 130 citations

Volatile Acids and the Aroma of Cheddar Cheese

Stuart Patton · Journal of Dairy Science · 1963 · 68 citations · Full text

Food Chemistry, Volatile Acids, Sensory Science +3

The Methyl Ketones of Blue Cheese and their Relation to its Flavor

Stuart Patton · Journal of Dairy Science · 1950 · 54 citations · Full text

IDENTIFICATION OF THE VOLATILE SULFUR COMPONENTS OF COOKED CABBAGE AND THE NATURE OF THE PRECURSORS IN THE FRESH VEGETABLE ^a

George P. Dateo, Richard C. Clapp, D.A.M. Mackay et al. · Journal of Food Science · 1957 · 52 citations

Methyl Mercaptan as a Component of Cheddar Cheese

Leonard M. Libbey, E.A. Day · Journal of Dairy Science · 1963 · 30 citations · Full text

Food Chemistry, Biochemistry, Food Analysis +3