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Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“The fatty acid profile of goat cheese did not change significantly in response to the use of castor oil.”
castor oil → not change → fatty acid profile of goat cheese
“The optimized method was applied to the investigation of six goat cheese samples and their aroma profiles were evaluated, leading to the identification of 44 components.”
Sicilian goat cheese → contains → 44 volatile components
“Sensory evaluation showed that samples stored under light had significantly more off-flavor than samples stored in the dark at 30 degrees C (P < 0.05), and 1-heptanol, heptanal, nonanal, and 2-decenal increased the goat cheese off-flavor significantly (P < 0.05).”
1-heptanol, heptanal, nonanal, 2-decenal → increased → goat cheese off-flavor
“These latter compounds play an important role in the flavor of this cheese, and their relative proportions together with the presence of specific smoke components derived from pine leaves may be considered of interest in order to distinguish this cheese from others smoked with different vegetable matter.”
phenolic derivatives → play an important role in → flavor of smoked goat cheese
“The consumption of a PUFA-enriched goat cheese significantly increased plasma high-density lipoprotein (HDL)-cholesterol, as well as in apolipoprotein B, and it significantly decreased high-sensitivity C-reactive protein concentrations compared to the control goat cheese (<i>p</i> < 0.05).”
PUFA-enriched goat cheese → decreased → high-sensitivity C-reactive protein concentrations