The DOI matches its Crossref record; 18 of the 18 references it cites were found in a registry or an index.
New results in the volatile odorous compounds of French cheeses
Open accessAbstract
The volatile odorous constituents of five French blue cheeses (three Roquefort, a Bleu des Causses and a Bleu d'Auvergne) were isolated by high vacuum distillation, separated by gas chromatographie analysis and subjected to mass spectral analysis.One hundred and twenty nine compounds were identified and quantified.Methyl ketones were the majors compounds for ail cheeses and represented 50 to 75% of the total odorous profile.Secondary alcohols, esters were abundant, especially in the Roquefort sampi es.The Bleu des Causses was rich in sulfur compounds.Lactones, primary alcohols and aldehydes were more abundant in the Bleu d'Auvergne. Roquefort -Bleu des Causses -Bleu d'Auvergne -volatile compound -flavour Résumé -Nouveaux développements dans l'étude des composés volatils odorants des!
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“These compounds have also been identified in Blue-type cheeses (33,47).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [47]
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Cites
The chemistry of flavour and texture generation in cheese
Adda, J., Gripon, J. C., & Vassal, L. (1982) · Food Chemistry · doi:10.1016/0308-8146(82)90073-5 · Cited by 213
Enzymes of penicillium roqueforti involved in the biosynthesis of cheese flavor
Kinsella, J., Hwang, D. H., & Dwivedi, B. K. (1976) · C R C Critical Reviews in Food Science and Nutrition · doi:10.1080/10408397609527222 · Cited by 180
Quantification of Major Free Fatty Acids in Several Cheese Varieties
Woo, A. H., Kollodge, S., & Lindsay, R. C. (1984) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(84)81380-6 · Cited by 166
Volatile components of Limburger cheese
Parliment, T. H., Kolor, M. G., & Rizzo, D. J. (1982) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00114a001 · Cited by 127
Dunn, H. C., & Lindsay, R. C. (1985) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(85)81179-6 · Cited by 126
Contribution of Penicillium sp. to the flavors of Brie and Camembert cheese
Karahadian, C., Josephson, D. B., & Lindsay, R. C. (1985) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(85)81043-2 · Cited by 98
Occurrence of sesquiterpenes in mountain cheese volatiles
Dumont, J. P., & Adda, J. (1978) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60216a037 · Cited by 91
Taste thresholds of butter volatiles in deodorized butteroil medium
SIEK, T. J., ALBIN, I. A., SATHER, L. A., & LINDSAY, R. C. (1969) · Journal of Food Science · doi:10.1111/j.1365-2621.1969.tb10338.x · Cited by 82
Quantitative Determination of Lactones in Cheddar Cheese
Wong, N. P., Ellis, R., & LaCroix, D. E. (1975) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(75)84734-5 · Cited by 46
Recovery of volatile compounds from butter oil
Forss, D. A., & Holloway, G. L. (1967) · Journal of the American Oil Chemists Society · doi:10.1007/bf02901252 · Cited by 46
Research works printed but not linked: 2
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Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge
Collins, Y. F., McSweeney, P. L. H., & Wilkinson, M. G. (2003) · International Dairy Journal · doi:10.1016/s0958-6946(03)00109-2 · Cited by 799
Key odorants in various cheese types as determined by gas chromatography-olfactometry
Curioni, P. M. G., & Bosset, J. O. (2002) · International Dairy Journal · doi:10.1016/s0958-6946(02)00124-3 · Cited by 762
Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties
Molimard, P., & Spinnler, H. E. (1996) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(96)76348-8 · Cited by 611
Esters and their biosynthesis in fermented dairy products: a review
Liu, S.-Q., Holland, R., & Crow, V. L. (2004) · International Dairy Journal · doi:10.1016/j.idairyj.2004.02.010 · Cited by 432
Relations between cheese flavour and chemical composition
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Metadata
- Authors
- Gallois, A., & Langlois, D.
- Affiliations
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 1990
- Volume
- 70
- Issue
- 2
- Pages
- 89-106
- ISSN
- 0023-7302 (ISSN-L)
- OpenAlex
- W2041671574
- Semantic Scholar
- d0e0c5b8047de9b19990405c073856abf4f7cdae
- Cited by
- 138
- References
- 18
- Citations by year
- 2025: 6 · 2024: 6 · 2023: 4 · 2022: 5 · 2021: 4 · 2020: 1 · 2019: 2 · 2018: 5 · 2017: 6 · 2016: 6 · 2015: 3 · 2014: 4 · 2013: 5 · 2012: 5
- FWCI
- 6.08
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Le Lait (publishedVersion)
- HAL (submittedVersion, other-oa)
- HAL (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Keywords
- blue cheese, Roquefort, cheese flavor, methyl ketones, secondary alcohols, esters, sulfur compounds, lactones, aldehydes, primary alcohols
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- Gallois, A., & Langlois, D. (1990). New results in the volatile odorous compounds of French cheeses. Le Lait. https://doi.org/10.1051/lait%3A199028
