Liu Hongliang

Decoupling Flavor From Spoilage: A Microbial and Chemical Framework for Volatile Sulfur Compounds and Biogenic Amines in Washed‐Rind and Aged Cheeses

ABSTRACT Ripened washed‐rind and long‐ripened cheeses owe their prized sulfurous, savory character to intensive proteolysis and amino‐acid catabolism; the same activity, when poorly controlled, also generates sensory off‐flavors and toxic biogenic amines (BAs). Histamine and tyra...