生化/生理作用
0.1% 时的气味
0.25-2ppm 时的味道
其他说明
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Mosciano, G.
Perfumer & Flavorist, 25, 52-52 (2000)
Pascal Fuchsmann et al.
Journal of agricultural and food chemistry, 63(34), 7511-7521 (2015-08-01)
To establish the odor profiles of three differently fabricated commercial Swiss Tilsit cheeses, analyses were conducted using headspace solid-phase microextraction gas chromatography-mass spectrometry/pulsed flame photometric detection and gas chromatography-olfactometry to identify and quantitate volatile compounds. In addition, odor quality and
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