Catalogo Articoli (Spogli Riviste)

OPAC HELP

Titolo:
REVIEW - COMPOUNDS INVOLVED IN THE FLAVOR OF SURFACE MOLD-RIPENED CHEESES - ORIGINS AND PROPERTIES
Autore:
MOLIMARD P; SPINNLER HE;
Indirizzi:
INRA,LAB RECH AROMES,17 RUE SULLY,BV 1540 F-21034 DIJON FRANCE INST NATL AGRON PARIS GRIGNON,CHAIRE TECHNOL ALIMENTAIRE F-78850 THIVERVAL GRIGNON FRANCE
Titolo Testata:
Journal of dairy science
fascicolo: 2, volume: 79, anno: 1996,
pagine: 169 - 184
SICI:
0022-0302(1996)79:2<169:R-CIIT>2.0.ZU;2-1
Fonte:
ISI
Lingua:
ENG
Soggetto:
METHYL-KETONE PRODUCTION; FAT-COATED MICROCAPSULES; PENICILLIUM-ROQUEFORTI; ESTER FORMATION; CHEDDAR-CHEESE; BREWERS-YEAST; CITRATE FERMENTATION; VOLATILE COMPONENTS; CAMEMBERT CHEESE; ODOR THRESHOLDS;
Keywords:
FLAVOR COMPOUND; MOLD; SURFACE-RIPENED CHEESE; SENSORY PROPERTIES;
Tipo documento:
Review
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
132
Recensione:
Indirizzi per estratti:
Citazione:
P. Molimard e H.E. Spinnler, "REVIEW - COMPOUNDS INVOLVED IN THE FLAVOR OF SURFACE MOLD-RIPENED CHEESES - ORIGINS AND PROPERTIES", Journal of dairy science, 79(2), 1996, pp. 169-184

Abstract

Cheese flavor is obtained through a series of chemical changes that occur in the curd during the early stages of ripening. Lipid hydrolysisleads to FFA, which serve as substrates for further reactions. Peptides and amino acids, which result from proteolysis, also lead to aroma compounds through enzymic and chemical reactions. This paper is a review of the current knowledge about the compounds that contribute to flavor in mold-ripened cheeses, especially Camembert-type cheese. Discussed are the pathway of formation, the sensory properties (odorous notesand perception thresholds), and the quantities of the main volatile compounds encountered in these types of cheeses.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 21/09/20 alle ore 08:36:46