An analysis of the volatile flavour compounds in a soft raw goat milk cheese

被引：17
|
作者：
Sable, S
Letellier, F
Cottenceau, G
机构：
[1] Lab. de Genie Proteique et Cell., Université de la Rochelle, 17042 La Rochelle Cédex 01, Avenue Marillac
来源：
BIOTECHNOLOGY LETTERS | 1997年 / 19卷 / 02期
关键词：
D O I：
10.1023/A:1018308329840
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The major components of the musty cow rind cheeses were identified in a soft raw goat milk cheese as heptan-2-one, nonan-2-one, their corresponding secondary alcohols, some esters and sulfur compounds. Their production was associated with the manufacturing process and its influence on the microbial activity. However a specificity in goat cheese compounds was displayed concerning in particular limonene and some ketones, alcohols and aldehydes.
引用
收藏
页码：143 / 145
页数：3
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