La flaveur des fromages. II. Etude comparative de la fraction volatile neutre de divers fromages
Open accessAbstract
International audience
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Methyl ketones are present in equivalent quantities in Roquefort and Camembert cheeses.
“Methyl ketones are present in equivalent quantities in Roquefort and Camembert cheeses (50).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [50]
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Cites
Still being checked.
Research works printed but not linked: 1
- [2]2. BURKALTER (G.) (1971). -Bulletin annuel de la Fédération Internationale de Laiterie, Partie IV.
Cited by
Sorted by citations
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 · see citing works
The flavour of milk and dairy products: II. Cheese: contribution of volatile compounds
Urbach, G. (1997) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.1997.tb01743.x · Cited by 246 · see citing works
Bertuzzi, A. S., McSweeney, P. L. H., Rea, M. C., & Kilcawley, K. N. (2018) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12332 · Cited by 203 · see citing works
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 176 · see citing works
Gripon, J. C. (1999) · Springer eBooks · doi:10.1007/978-1-4615-2800-5_4 · Cited by 135 · see citing works
Evaluation of potent odorants of Camembert cheese by dilution and concentration techniques
Kubı́cková, J., & Grosch, W. (1997) · International Dairy Journal · doi:10.1016/s0958-6946(96)00044-1 · Cited by 131 · see citing works
Instrumental analysis of volatile (flavour) compounds in milk and dairy products
Mariaca, R. G., & Bosset, J. O. (1997) · Le Lait · doi:10.1051/lait:199712 · Cited by 93 · see citing works
Jollivet, N., Chataud, J., Vayssier, Y., Bensoussan, M., & Belin, J.-M. (1994) · Journal of Dairy Research · doi:10.1017/s0022029900028259 · Cited by 74 · see citing works
Mocquot, G. (1979) · Journal of Dairy Research · doi:10.1017/s0022029900016940 · Cited by 70 · see citing works
Rychlik, M., & Bosset, J. O. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00109-1 · Cited by 66 · see citing works
Research on Goat Milk Products: A Review
Loewenstein, M., Speck, S. J., Barnhart, H. M., & Frank, J. F. (1980) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(80)83126-2 · Cited by 53 · see citing works
Relationships between micro-organisms and formation of aroma compounds in fermented dairy products
Imhof, R., & Bosset, J. O. (1994) · European Food Research and Technology · doi:10.1007/bf01193173 · Cited by 53 · see citing works
Flavours and off-Flavours in Milk and Dairy Products
McSweeney, P. L. H., Nursten, H. E., & Urbach, G. (1997) · Advanced Dairy Chemistry Volume 3 · doi:10.1007/978-1-4757-4409-5_10 · Cited by 50 · see citing works
Gripon, J. C. (1993) · Cheese: Chemistry, Physics and Microbiology · doi:10.1007/978-1-4615-2648-3_4 · Cited by 50 · see citing works
Careri, M., Manini, P., Spagnoli, S., Barbieri, G., & Bolzoni, L. (1994) · Chromatographia · doi:10.1007/bf02269785 · Cited by 37 · see citing works
The chemical and biochemical basis of cheese and milk aroma
Urbach, G. (1997) · Springer eBooks · doi:10.1007/978-1-4613-1121-8_8 · Cited by 36 · see citing works
Production de styrène par <i>Penicillium camemberti </i>Thom
Adda, J., Dekimpe, J., Vassal, L., & Spinnler, H. E. (1989) · Le Lait · doi:10.1051/lait:198928 · Cited by 33 · see citing works
Etude de composés volatils neutres présents dans le Vacherin
DUMONT, J. P., ROGER, S., CERF, P., & ADDA, J. (1974) · Le Lait · doi:10.1051/lait:1974535-53611 · Cited by 32 · see citing works
Comparison of Volatile Flavor Compounds Produced by Ten Strains of Penicillium camemberti Thom
Jollivet, N., Belin, J., & Vayssier, Y. (1993) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(93)77516-5 · Cited by 31 · see citing works
Methyl ketone formation by Penicillium camemberti in model systems
Okumura, J., & Kinsella, J. E. (1985) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(85)80790-6 · Cited by 28 · see citing works
Aroma production by spores ofPenicillium roqueforti on a synthetic medium
Larroche, C., Tallu, B., & Gros, J. (1988) · Journal of Industrial Microbiology & Biotechnology · doi:10.1007/bf01569435 · Cited by 28 · see citing works
MOREAU, C. (1980) · Le Lait · doi:10.1051/lait:1980595-59615 · Cited by 26 · see citing works
Production of a cheese model for sensory evaluation of flavour compounds
Salles, C., Dalmas, S., Septier, C., Issanchou, S., Noël, Y., Étiévant, P. X., & Quéré, J. L. (1995) · Le Lait · doi:10.1051/lait:1995642 · Cited by 24 · see citing works
SOME RECENT ADVANCES IN THE KNOWLEDGE OF CHEESE FLAVOR
Adda, J., Roger, S., & Dumont, J.-P. (1978) · Flavor of Foods and Beverages · doi:10.1016/b978-0-12-169060-1.50011-4 · Cited by 23 · see citing works
A fed-batch technique for 2-heptanone production by spores of Penicillium roquefortii
Creuly, C., Larroche, C., & Gros, J. (1990) · Applied Microbiology and Biotechnology · doi:10.1007/bf00170917 · Cited by 15 · see citing works
A basis for estimation of consumption: Literature values for selected food volatiles. Part II∗
Vincenzi, M. D., Castriotta, F., Folco, S. D., Dracos, A., Magliola, M., Matter, R., Purificato, I., Stacchini, A., Stacchini, P., & Silano, V. (1987) · Food Additives & Contaminants · doi:10.1080/02652038709373627 · Cited by 9 · see citing works
Larroche, C., Creuly, C., & Gros, J. (1992) · Biocatalysis · doi:10.3109/10242429209014864 · Cited by 8 · see citing works
Bakker, J., & Law, B. A. (1994) · Springer eBooks · doi:10.1007/978-1-4615-2143-3_18 · Cited by 6 · see citing works
MICROBIAL PRODUCTION OF BIOFLAVOURS BY FUNGAL SPORES
Demyttenaere, J. C. R., Koninckx, I. E. I., & Meersman, A. (1996) · Elsevier eBooks · doi:10.1533/9781845698232.2.105 · Cited by 5 · see citing works
- Authors
- GROUX, M., & MOINAS, M.
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 1974
- Volume
- 54
- Issue
- 531-532
- Pages
- 44-52
- ISSN
- 0023-7302 (ISSN-L)
- OpenAlex
- W2014800459
- Semantic Scholar
- 31380665f640c37395d9d9fe6b9b800f10abdddc
- Cited by
- 29
- References
- 0
- Citations by year
- 2018: 1
- FWCI
- 2.54
- Type
- journal article
- Language
- fr
- Open access
- bronze
- doi.org
- Locations
- Le Lait (publishedVersion)
- HAL (submittedVersion, other-oa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Keywords
- cheese flavor, volatile compounds, cheese aroma
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
