TY - JOUR
AU - Bosset, J. O.
AB -  The current review lists a total of 126 chiral compounds described in the literature for at least 21 different cheese varieties: 30 alcohols, 8 ketones, 2 aldehydes, 20 esters, 20 lactones, 27 carboxylic acids, 13 hydrocarbons (8 terpenes), 4 furanones, and 2 amines. Of these only a few authentic reference compounds are commercially available. All these data are compiled in seven tables.
TI - Occurrence of volatile chiral compounds in dairy products, especially cheese – A review
JF - European Food Research and Technology
DO - 10.1007/s002170000250
DA - 2001-02-16
UR - https://www.deepdyve.com/lp/springer-journals/occurrence-of-volatile-chiral-compounds-in-dairy-products-especially-6Gypnytw3d
SP - 253
EP - 261
VL - 212
IS - 3
DP - DeepDyve
ER -