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Poster communications

Relationship between sensory profiles and odour-active compounds detected by gas-chromatography olfactometry: a novel attempt to explain cheese aroma

Maiken Thomsen 1 Frederic Mercier 2 Pascal Tournayre 2 Jean-Louis Berdagué 2 Thierry Thomas-Danguin 1 Elisabeth Guichard 1
1 CSGA - Centre des Sciences du Goût et de l'Alimentation
2 QuaPA - Qualité des Produits Animaux
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Poster communications
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https://hal.inrae.fr/hal-02748647
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Submitted on : Wednesday, June 3, 2020 - 1:54:48 PM
Last modification on : Friday, December 3, 2021 - 1:00:02 PM

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  • HAL Id : hal-02748647, version 1
  • PRODINRA : 305496

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Maiken Thomsen, Frederic Mercier, Pascal Tournayre, Jean-Louis Berdagué, Thierry Thomas-Danguin, et al.. Relationship between sensory profiles and odour-active compounds detected by gas-chromatography olfactometry: a novel attempt to explain cheese aroma. 7. NIZO Dairy Conference: Flavour and Texture - Innovations in Dairy Products, Sep 2011, Papendal, New Zealand. 1 p., 2011, 7èmes NIZO Dairy Conference: Flavour and Texture - Innovations in Dairy Products. ⟨hal-02748647⟩

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