Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of “fresh Cream” Aroma Perception

Coline Caille, Mariem Boukraa,Cecile Rannou,Angelique Villiere,Clement Cataneo,Laurent Lethuaut, Araceli Lagadec-Marquez, Julia Bechaux,Carole Prost

MOLECULES（2023）

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关键词

processed cream cheese models,kappa-carrageenan,agar-agar,volatile compound release,sensory analysis,rate all that apply,prediction,machine learning,random forest

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