Zobrazeno 1 - 10 of 98 pro vyhledávání: '"J.O. Bosset"'
1
The electronic nose applied to dairy products: a review
Autor: S. Ampuero, J.O. Bosset
Publikováno v: Sensors and Actuators B: Chemical. 94:1-12
The state-of-the-art and current trends in the development of “aroma” analysis with electronic noses are reviewed with special reference to applications to dairy-products. Some of the reported problems with electronic noses have recently been red
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::62aa59cdfc46daa99c8581f670d72392
https://doi.org/10.1016/s0925-4005(03)00321-6
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2
Key odorants in various cheese types as determined by gas chromatography-olfactometry
Autor: P.M.G. Curioni, J.O. Bosset
Publikováno v: International Dairy Journal. 12:959-984
Cheese odour-active compounds identified by gas chromatography-olfactometry (GC-O) are compiled in nine tables dealing with alcohols, aldehydes, ketones, esters, lactones, furans, nitrogen-containing compounds together with pyrazines and sulphur-cont
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::375bf175d54356e875f4d57503f9bc57
https://doi.org/10.1016/s0958-6946(02)00124-3
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3
Volatile organic compounds produced by thermophilic and mesophilic single strain dairy starter cultures
Autor: H. Glättli, J.O. Bosset, R. Imhof
Publikováno v: LWT - Food Science and Technology. 28:78-86
The potential of different commercially used starter cultures to form volatile organic compounds were determined. Special interest was laid on the so-called minor constituents compounds that are present in the low μg/kg-range in the end-product arom
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::85a15cba6f8d33b1c537af60a2c83c15
https://doi.org/10.1016/s0023-6438(95)80016-6
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4
Volatile Organic Aroma Compounds Produced by Thermophilic and Mesophilic Mixed Strain Dairy Starter Cultures
Autor: H. Glättli, J.O. Bosset, R. Imhof
Publikováno v: LWT - Food Science and Technology. 27:442-449
The potential of different commercial dairy starter cultures to form volatile organic compounds was assessed. Special interest was taken in the so-called minor constituents that are present in the low μg/kg range in the aroma of the end products of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6d89d8dd87da32f69a42a27d69da6c02
https://doi.org/10.1006/fstl.1994.1090
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5
Quantitative GC-MS Analysis of Volatile Flavour Compounds in Pasteurized Milk and Fermented Milk Products Applying a Standard Addition Method
Autor: R. Imhof, J.O. Bosset
Publikováno v: LWT - Food Science and Technology. 27:265-269
The aim of this study was to apply a standard addition method to quantify volatile organic compounds in pasteurized milk and fermented dairy products. Thirty-three volatile organic compounds detected in the headspace of milk or fermented dairy produc
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::80482e17f37ed79e2d1a0c6a98f08df7
https://doi.org/10.1006/fstl.1994.1053
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7
Comparison of the volatile flavour compounds of six european ‘AOC’ cheeses by using a new dynamic headspace GC-MS method
Autor: R. Gauch, J.O. Bosset
Publikováno v: International Dairy Journal. 3:359-377
The aim of the present work was to apply a newly developed, high-performance dynamic headspace analytical method to the comparison of the volatile flavour components of six types of cheese. The equipment used was a ‘Purge and Trap system’ coupled
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::81f92a729a3904705fb22cb22acd1dca
https://doi.org/10.1016/0958-6946(93)90023-s
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9
Instrumental analysis of volatile (flavour) compounds in milk and dairy products
Autor: R. Mariaca, J.O. Bosset
Publikováno v: Le Lait
Le Lait, INRA Editions, 1997, 77 (1), pp.13-40
Summary - The present article reviews the most commonly used methods, techniques and equipments for instrumental analysis of volatile (flavour) compounds in milk and dairy products. After listing sorne previous important review articles, several meth
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97e18931b94f0b8a09c261c076303283
https://hal.archives-ouvertes.fr/hal-00929514/file/hal-00929514.pdf
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