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
相关论文
共 50 条
  • [31] Proteolysis, texture and colour of a raw goat milk cheese throughout the maturation
    Jose Delgado, Francisco
    Gonzalez-Crespo, Jose
    Cava, Ramon
    Ramirez, Rosario
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2011, 233 (03) : 483 - 488
  • [32] Texture and flavour development in Ras cheese made from raw and pasteurised milk
    Awad, S
    FOOD CHEMISTRY, 2006, 97 (03) : 394 - 400
  • [33] SOME VOLATILE COMPOUNDS IN NEW ZEALAND CHEDDAR CHEESE AND THEIR POSSIBLE SIGNIFICANCE IN FLAVOUR FORMATION .4. ADDITION OF FLAVOUR COMPOUNDS TO CHEESE CURD TO SIMULATE CHEDDAR FLAVOUR
    WALKER, JR
    JOURNAL OF DAIRY RESEARCH, 1961, 28 (01) : 1 - +
  • [34] Foodborne pathogens in raw milk and cheese of sheep and goat origin: a meta-analysis approach
    Gonzales-Barron, Ursula
    Goncalves-Tenorio, Andiara
    Rodrigues, Vania
    Cadavez, Vasco
    CURRENT OPINION IN FOOD SCIENCE, 2017, 18 : 7 - 13
  • [35] Formation of volatile compounds by wild Lactococcus lactis strains isolated from raw ewes' milk cheese
    Morales, P
    Fernández-García, E
    Gaya, P
    Nuñez, M
    INTERNATIONAL DAIRY JOURNAL, 2003, 13 (2-3) : 201 - 209
  • [36] Volatile fraction of Sicilian Pecorino cheese: Comparison of raw and pasteurized milk cheese.
    Rapisarda, T.
    Carpino, S.
    Azzaro, G.
    Licitra, G.
    JOURNAL OF ANIMAL SCIENCE, 2006, 84 : 310 - 310
  • [37] Characterization of Maltese goat milk cheese flavour using SPME-GC/MS
    Chiofalo, B
    Zumbo, A
    Costa, R
    Liotta, L
    Mondello, L
    Dugo, P
    Chiofalo, V
    SOUTH AFRICAN JOURNAL OF ANIMAL SCIENCE, 2004, 34 : 176 - 180
  • [38] RAW MILK VS RAW MILK CHEESE
    Nelan, Bruce
    Szabo, Lisa
    FOOD AUSTRALIA, 2015, 67 (02): : 26 - 28
  • [39] Multipathogen quantitative risk assessment in raw milk soft cheese
    Basak, Subhasish
    Guillier, Laurent
    Bect, Julien
    Christy, Janushan
    Tenenhaus-Aziza, Fanny
    Vazquez, Emmanuel
    MICROBIAL RISK ANALYSIS, 2024, 27-28
  • [40] Survival of Listeria monocytogenes during manufacture, ripening and storage of soft lactic cheese made from raw goat milk
    Morgan, F
    Bonnin, V
    Mallereau, MP
    Perrin, G
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2001, 64 (1-2) : 217 - 221
12345