
An Iterative Sensory Procedure to Select Odor-Active Associations in Complex Consortia of Microorganisms: Application to the Construction of a Cheese Model
Keywords: کروماتوگرافی گازی-طیف سنج جرمی; microbial consortium; cheese model; bidimensional-dissimilarity rating; odor profile; GC-MS; gas chromatography-mass spectrometry; GC-O; gas chromatography-olfactometry; MDS; multidimensional scaling; PDO; Protected Denomination of Origin;