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La flaveur des fromages. II. Etude comparative de la fraction volatile neutre de divers fromages
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“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]
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- [2]2. BURKALTER (G.) (1971). -Bulletin annuel de la Fédération Internationale de Laiterie, Partie IV.
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Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties
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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 201
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
Gripon, J. C. (1999) · Springer eBooks · doi:10.1007/978-1-4615-2800-5_4 · Cited by 136
Evaluation of potent odorants of Camembert cheese by dilution and concentration techniques
Kubícková, J., & Grosch, W. (1997) · International Dairy Journal · doi:10.1016/s0958-6946(96)00044-1 · Cited by 134
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
Jollivet, N., Chataud, J., Vayssier, Y., Bensoussan, M., & Belin, J.-M. (1994) · Journal of Dairy Research · doi:10.1017/s0022029900028259 · Cited by 74
Mocquot, G. (1979) · Journal of Dairy Research · doi:10.1017/s0022029900016940 · Cited by 70
Rychlik, M., & Bosset, J. O. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00109-1 · Cited by 66
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
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
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
Gripon, J. C. (1993) · Cheese: Chemistry, Physics and Microbiology · doi:10.1007/978-1-4615-2648-3_4 · Cited by 50
Careri, M., Manini, P., Spagnoli, S., Barbieri, G., & Bolzoni, L. (1994) · Chromatographia · doi:10.1007/bf02269785 · Cited by 37
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
Production de styrène par Penicillium camemberti Thom
Adda, J., Dekimpe, J., Vassal, L., & Spinnler, H. E. (1989) · Le Lait · doi:10.1051/lait:198928 · Cited by 33
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
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
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
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 29
MOREAU, C. (1980) · Le Lait · doi:10.1051/lait:1980595-59615 · Cited by 26
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 25
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
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
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
Larroche, C., Creuly, C., & Gros, J. (1992) · Biocatalysis · doi:10.3109/10242429209014864 · Cited by 9
Bakker, J., & Law, B. A. (1994) · Springer eBooks · doi:10.1007/978-1-4615-2143-3_18 · Cited by 6
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
Metadata
- 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 Nutrient Composition and Product Development
- 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
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