INVESTIGATION OF VOLATILE FLAVOR COMPOUNDS IN FRESH AND RIPENED DOMIATI CHEESES

被引：62

作者：

COLLIN, S ^{[1
]}

OSMAN, M ^{[1
]}

DELCAMBRE, S ^{[1
]}

ELZAYAT, AI ^{[1
]}

DUFOUR, JP ^{[1
]}

机构：

[1] SUEZ CANAL UNIV,FAC AGR,DEPT FOOD SCI,ISMAILIA,EGYPT

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1993年 / 41卷 / 10期

关键词：

D O I：

10.1021/jf00034a027

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The volatile compounds of three fresh and six 3-months-ripened Domiati cheeses were investigated with a dynamic headspace GC-MS system. Unlike the amino acid degradation products and the diketones, acrolein, propan-1-ol, butan- 2-one, butan-2-ol, and a large number of esters appear during maturation. Moreover, various sulfur compounds contribute significantly to the overall cheese aroma, particularly when bad ripening occurs. Most of the volatile compounds are synthesized after 2 months of maturation.

引用

页码：1659 / 1663

页数：5

共 28 条

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