CLM-CHEDDAR-001 · VERIFIED
Aroma extract dilution analysis identified 39 potent odorants in Cheddar cheese; compounds such as acetic and butanoic acids, dimethyl trisulfide, methional and 1-octen-3-one differed most between cheeses ripened for different times.
Cheddar ripened for 6 to 14 months; cheese aroma varies widely between cheese types.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc), check run 36955913407.
active · reviewed 2026-10-02 · corrections 0
J. Wang, Z.J. Yang, L.Y. Xu, B. Wang, J.H. Zhang, B.Z. Li, Y.P. Cao & L. Tan
DOI 10.3168/jds.2020-18757Permanent identifier smellbook:claim:potent-odorants-of-cheddar-cheese · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 349.