the library

Blue cheese

Meat, fish & cheese· cheese

Every one of its 16 compounds carries a paper the library can cite.

• acetonearomaketonereads as fruity odor (PubChem)Measured in 17 of 338 ingredients.cite

  a significant NEGATIVE contributor to the 'soapy' flavour model -- more acetone is associated with LESS soapy character — Torri et al. 2021, Foods (Section 3.5, 'soapy' flavour OPLS regression model)
• methanethiolaromasulfur compoundMeasured in 10 of 338 ingredients.cite

  a significant POSITIVE contributor to the 'ammonia' flavour model — Torri et al. 2021, Foods (Section 3.5, 'ammonia' flavour OPLS regression model)
• capric acidaromaacidMeasured in 10 of 338 ingredients.cite

  one of the major POSITIVE contributors to the overall-liking model — Torri et al. 2021, Foods (Section 3.5, overall-liking OPLS regression model)
• phenylethyl alcoholaromaalcoholreads as sharp burning taste (PubChem)Measured in 41 of 338 ingredients.cite

  one of the major POSITIVE contributors to the overall-liking model — Torri et al. 2021, Foods (Section 3.5, overall-liking OPLS regression model)
• dimethyl sulfonearomasulfur compoundMeasured in 1 of 338 ingredients.cite

  a significant POSITIVE contributor to the 'ammonia' flavour model, a driver of disliking in this study — Torri et al. 2021, Foods (Section 3.5, 'ammonia' flavour OPLS regression model)
• 1-pentanolaromaalcoholreads as mild odor (PubChem)Measured in 18 of 338 ingredients.cite

  a significant POSITIVE contributor to the 'soapy' flavour model — Torri et al. 2021, Foods (Section 3.5, 'soapy' flavour OPLS regression model)
• 2-butanolaromaalcoholreads as sweet (PubChem)Measured in 4 of 338 ingredients.cite

  one of the secondary alcohols from beta-oxidation of free fatty acids that are more abundant in piquant than sweet Gorgonzola PDO cheese — Torri et al. 2021, Foods (Section 3.4, prose describing the PCA loading plot (Figure 3b))
• isoamyl butyratearomaesterMeasured in 4 of 338 ingredients.cite

  a significant NEGATIVE contributor to the 'soapy' flavour model -- more of this compound is associated with LESS soapy character — Torri et al. 2021, Foods (Section 3.5, 'soapy' flavour OPLS regression model)
• methyl hexanoatearomaesterMeasured in 11 of 338 ingredients.cite

  more abundant in piquant than sweet Gorgonzola PDO cheese — Torri et al. 2021, Foods (Section 3.4, prose describing the PCA loading plot (Figure 3b))
• 4-methyl-2-pentanolaromaalcoholreads as mild odor (PubChem)Measured in 1 of 338 ingredients.cite

  a significant POSITIVE contributor to both the 'soapy' and the 'ammonia' flavour-attribute models — Torri et al. 2021, Foods (Section 3.5, 'soapy' and 'ammonia' OPLS regression models)
• 2-heptanolaromaalcoholMeasured in 6 of 338 ingredients.cite

  more abundant in piquant than sweet Gorgonzola PDO cheese — Torri et al. 2021, Foods (Section 3.4, prose describing the PCA loading plot (Figure 3b))
• 2-hexanolaromaalcoholMeasured in 2 of 338 ingredients.cite

  more abundant in piquant than sweet Gorgonzola PDO cheese — Torri et al. 2021, Foods (Section 3.4, prose describing the PCA loading plot (Figure 3b))
• 2-nonanolaromaalcoholMeasured in 1 of 338 ingredients.cite

  more abundant in piquant than sweet Gorgonzola PDO cheese — Torri et al. 2021, Foods (Section 3.4, prose describing the PCA loading plot (Figure 3b))
• 2-octanolaromaalcoholMeasured in 3 of 338 ingredients.cite

  more abundant in piquant than sweet Gorgonzola PDO cheese — Torri et al. 2021, Foods (Section 3.4, prose describing the PCA loading plot (Figure 3b))
• ethyl hexanoatearomaesterMeasured in 36 of 338 ingredients.cite

  one of the major POSITIVE contributors to the overall-liking model -- an ester, not a member of the soapy/ammonia disliking signature — Torri et al. 2021, Foods (Section 3.5, overall-liking OPLS regression model)
• (Z)-3-hexenyl butanoatearomaesterMeasured in 1 of 338 ingredients.cite

  one of the major POSITIVE contributors to the overall-liking model — Torri et al. 2021, Foods (Section 3.5, overall-liking OPLS regression model)