Short communication: Identification of the aroma compounds responsible for the floral/rose flavor in water-soluble fractions of Manchego cheese

Article

Abstract: Water-soluble fractions from Protected Denomination of Origin Manchego cheese, with molecular weight

Palabras claves:

2-phenylethanol, Floral/rose flavor, Manchego cheese, Phenylacetaldehyde

Autores:

Gómez-Ruiz J.A., Lourdes Amigo, Martínez-Castro I., Soto-Yarritu P., Taborda G.

Fuentes:

scopus