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
  • [41] Factors moderating Listeria monocytogenes growth in raw milk and in soft cheese made from raw milk
    Gay, M
    Amgar, A
    LAIT, 2005, 85 (03): : 153 - 170
  • [42] Volatile profile of Piacentinu Ennese cheese produced with raw and pasteurized milk
    Carpino, S
    Rapisarda, T
    Horne, J
    Di Falco, A
    Licitra, G
    FOOD FLAVOR AND CHEMISTRY: EXPLORATIONS INTO THE 21ST CENTURY, 2005, (300): : 35 - 41
  • [43] Quality of semi-hard goat cheese from raw and refrigerated milk
    Lalos, GT
    Roussis, IG
    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2002, 57 (06): : 319 - 321
  • [44] Bacterial diversity of Darfiyeh, a Lebanese artisanal raw goat's milk cheese
    Serhan, Mireille
    Cailliez-Grimal, Catherine
    Borges, Frederic
    Revol-Junelles, Anne-Marie
    Hosri, Chadi
    Fanni, Jacques
    FOOD MICROBIOLOGY, 2009, 26 (06) : 645 - 652
  • [45] Goat Paratuberculosis: Experimental Model for the Evaluation of Mycobacterium Persistence in Raw Milk Cheese
    Pagliasso, Giulia
    Di Blasio, Alessia
    Vitale, Nicoletta
    Romano, Angelo
    Decastelli, Lucia
    Quasso, Antonio
    Ricchi, Matteo
    Dondo, Alessandro
    Pastorino, Paolo
    Gennero, Maria Silvia
    Bergagna, Stefania
    MICROORGANISMS, 2021, 9 (10)
  • [46] Contribution of autochthonous lactic acid bacteria to the typical flavour of raw goat milk cheeses
    Picon, A.
    Lopez-Perez, O.
    Torres, E.
    Garde, S.
    Nunez, M.
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2019, 299 : 8 - 22
  • [47] TECHNOLOGICAL INDICATORS OF GOAT'S MILK AS A RAW MATERIAL FOR CHEESE PRODUCTION - SURVEY
    Dimitrova, Tsvetelina
    Mondeshka, Lora
    Hristov, Miroslav
    Stoycheva, Svetoslava
    Markov, Nikolay
    SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE, 2023, 66 (01): : 391 - 398
  • [48] Effect of a post-processing phase on the volatile flavour compounds of Asino cheese
    Biasutti, M.
    Innocente, N.
    ITALIAN JOURNAL OF FOOD SCIENCE, 2006, 18 (02) : 163 - 176
  • [49] Characterisation of commercial Cheddar cheese flavour. 2: study of Cheddar cheese discrimination by composition, volatile compounds and descriptive flavour assessment
    O'Riordan, PJ
    Delahunty, CM
    INTERNATIONAL DAIRY JOURNAL, 2003, 13 (05) : 371 - 389
  • [50] High-Pressure Processing for the Control of Lipolysis, Volatile Compounds and Off-odours in Raw Milk Cheese
    Javier Calzada
    Ana del Olmo
    Antonia Picon
    Pilar Gaya
    Manuel Nuñez
    Food and Bioprocess Technology, 2014, 7 : 2207 - 2217
12345