Cited by 138Fermentation and Sensory AnalysisFood Nutrient Composition and Product DevelopmentSensory Analysis and Statistical Methods

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New results in the volatile odorous compounds of French cheeses

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Gallois, A., Langlois, D.·1990·Le Lait

DOI 10.1051/lait:199028

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Abstract

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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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)
DOI: 10.1051/lait:199028
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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New results in the volatile odorous compounds of French cheeses

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