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gouda cheese flavor

General Material Information

Trivial Name gouda cheese flavor

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Literature & References

None found
Publications by Info
Uplands Cheese | La Merenda
Publications by PubMed
Use of artichoke (Cynara scolymus) flower extract as a substitute for bovine rennet in the manufacture of Gouda-type cheese: Characterization of aspartic proteases.
Comparative study of flavor in cholesterol-removed Gouda cheese and Gouda cheese during ripening.
Effects of supercritical fluid extraction pressure on chemical composition, microbial population, polar lipid profile, and microstructure of goat cheese.
Amino acids and peptides activate at least five members of the human bitter taste receptor family.
Metabolic fingerprinting of hard and semi-hard natural cheeses using gas chromatography with flame ionization detector for practical sensory prediction modeling.
Metabolomics-based component profiling of hard and semi-hard natural cheeses with gas chromatography/time-of-flight-mass spectrometry, and its application to sensory predictive modeling.
Arginine metabolism in sugar deprived Lactococcus lactis enhances survival and cellular activity, while supporting flavour production.
A high-throughput cheese manufacturing model for effective cheese starter culture screening.
Determination of the lactose and galactose content of cheese for use in the galactosaemia diet.
Kokumi-active glutamyl peptides in cheeses and their biogeneration by Penicillium roquefortii.
Thermally generated 3-aminopropionamide as a transient intermediate in the formation of acrylamide.
Sensory characteristics and related volatile flavor compound profiles of different types of whey.
Microencapsulation of oils using whey protein/gum Arabic coacervates.
Cooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids.
Molecular and functional analyses of the metC gene of Lactococcus lactis, encoding cystathionine beta-lyase.
Purification and Characterization of Cystathionine (beta)-Lyase from Lactococcus lactis subsp. cremoris B78 and Its Possible Role in Flavor Development in Cheese.

Other Information

Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Cheesy
cheesy gouda cheese, cheesy
General comment Gouda cheese

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for gouda cheese flavor usage levels up to:
not for fragrance use.

Safety references

None found