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 lactones have also been identified in Blue-type cheeses.
“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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- 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 and Agricultural Sciences
- 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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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.
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