Typical G.C. analysis
| 瑞士奶酪 cheese swiss cheese | |||
| 瑞士 Swiss 起司 Cheese (起司 cheese age: 6 月 months). 量 Amount (per kg 干燥 dry 材料 material) | |||
| # | % | Leftshift | Components |
|---|---|---|---|
| 2 | 48.00 ± 2 mmol | acetic acid | |
| 21 | 720.00 ± 160 µg | 氨 ammonia | |
| 11 | 605.00 ± 354 µg | 2,3- | butane dione |
| 17 | 0.05 ± 0.03 µg | 2-sec- | butyl-3-methoxypyrazine |
| 4 | 1.00 ± 0.5 mmol | butyric acid | |
| 19 | 1680.00 ± 97 µg | delta+gamma- | decalactone |
| 15 | 0.16 ± 0.08 µg | 三硫化dimethyl trisulfide | |
| 7 | 0.80 ± 0.3 µg | 3-甲基丁酸乙酯 ethyl 3-methyl butyrate | |
| 6 | 73.00 ± 23 µg | 丁酸乙酯 ethyl butyrate | |
| 8 | 164.00 ± 63 µg | 己酸乙酯 ethyl hexanoate | |
| 14 | 770.00 ± 57 µg | 2- | heptanone |
| 5 | 68.00 ± 22 µg | 方法 methional | |
| 12 | 251.00 ± 43 µg | 2- | methyl butanal |
| 13 | 167.00 ± 16 µg | 3- | methyl butanal |
| 20 | 30.00 ± 10 µg | 3- | methyl butyric acid |
| 16 | 0.05 ± 0.02 µg | 1- | octen-3-one octen-3-one |
| 1 | 60.00 ± 5 mmol | propionic acid | |
| 10 | 255.00 ± 86 µg | 酱油呋喃酮 shoyu furanone | |
| 18 | 34.00 ± 6 µg | 粪臭素 skatole | |
| 9 | 658.00 ± 297 µg | 草莓呋喃酮 strawberry furanone | |
| 3 | 4.00 ± 1 mmol | succinic acid | |
| 瑞士型 瑞士 Swiss-type 起司 cheese 味道 flavor 成分 compositions 餐饮 food products 制作 made with 相同 same their 流程 processes of 制造 manufacture. 专利 Patent WO2006098972 A1 | |||