The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures.

Jarosław Kliks, Zuzanna Białobrzycka, Martyna Krzyszkowska, Justyna Korycka-Korwek, Mateusz Ciepliński, Mariusz Kasprzak

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In one paragraph

Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Microbiological Risks of Traditional Raw Cow's Milk Cheese (Koryciński Cheeses).Foods (Basel, Switzerland) · 2024
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Jarosław KliksFaculty of Biological Sciences, University of Zielona Gora, Prof. Z. Szafrana 1 Street, 65-417 Zielona Gora, Poland.ORCID 0000-0002-2852-3108

Zuzanna BiałobrzyckaFaculty of Biological Sciences, University of Zielona Gora, Prof. Z. Szafrana 1 Street, 65-417 Zielona Gora, Poland.

Martyna KrzyszkowskaFaculty of Biological Sciences, University of Zielona Gora, Prof. Z. Szafrana 1 Street, 65-417 Zielona Gora, Poland.

Justyna Korycka-KorwekFaculty of Biological Sciences, University of Zielona Gora, Prof. Z. Szafrana 1 Street, 65-417 Zielona Gora, Poland.

Mateusz CieplińskiFaculty of Biological Sciences, University of Zielona Gora, Prof. Z. Szafrana 1 Street, 65-417 Zielona Gora, Poland.

Mariusz KasprzakFaculty of Biological Sciences, University of Zielona Gora, Prof. Z. Szafrana 1 Street, 65-417 Zielona Gora, Poland.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

As a regional product, Koryciński cheese is one of the most important cheeses in the Podlasie region of Poland. In this study, the influence of technological processes, such as ripening, on shaping the organoleptic characteristics of cheese was determined. Korycin-type cheeses are produced from cow's milk according to traditional technology. The ripening process lasted 466 h at 5 °C, 10 °C, and 15 °C. The aging temperature had a decisive influence on the number of esters and organic acids formed, which were analyzed by gas chromatography-mass spectrometry (GC/MS). The organoleptic properties of the cheeses were also related to the ripening temperature.

Indexed as

CheeseAnimalsCattleEstersFemaleMilkOdorantsTemperatureEsterscheeseGC/MSKorycinripeningvolatiles

Identifiers

PMID36557877

DOI10.3390/molecules27248745

PMCPMC9783123

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