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!
Overview
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
Verification
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?
The cited source says what the claim attributes to it.
In the citing paper
“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]
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
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
Flagged first, then by citations
Research works printed but not linked: 2
- [10]10. Shankaranarayana ML, Raghavan B, Abraham KO, Natarajan CP (1974) Volatile sulfur corn- pounds in food flavours. Crit Rev Food Tech- no/4 (3), 395-435
- [23]23. Dimick PS, Walker NJ & Patton S (1969) Occur- ence and biochemical origin of aliphatic lac- tones in milk fat: a review. J Agric Food Chem 17, 649-655
Cited by
Sorted by citations
Items 101–137 of 137
Enzymic Formation of Flavor Volatiles from Lipids
Schreier, P. H., & Schwab, W. G. (2002) · CRC Press eBooks · doi:10.1201/9780203908198.ch15 · Cited by 14
Automatic thermal desorption in GC analysis of dairy product volatiles
Valero, E., Miranda, E., Sanz, J., & Martínez-Castro, I. (1997) · Chromatographia · doi:10.1007/bf02466517 · Cited by 14
Alonso, L., Fontecha, J., & Juárez, M. (1999) · Journal of Chromatographic Science · doi:10.1093/chromsci/37.4.108 · Cited by 14
Pappa, E. C., Massouras, T., Sotirakoglou, Κ., & Kandarakis, I. G. (2012) · Small Ruminant Research · doi:10.1016/j.smallrumres.2012.10.013 · Cited by 13
Production of Bread, Cheese and Meat
Gori, K., Cantor, M. D., Jakobsen, M., & Jespersen, L. (2010) · Springer eBooks · doi:10.1007/978-3-642-11458-8_1 · Cited by 11
Gobbetti, M., & Cagno, R. D. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-417012-4.00032-6 · Cited by 11
Organoleptic Chemical Markers of Serpa PDO Cheese Specificity
Araújo-Rodrigues, H., Martins, A. P. L., Tavaria, F. K., Santos, M. T., Carvalho, M. J., Dias, J. M., de Alvarenga, N. B., & Pintado, M. (2022) · Foods · doi:10.3390/foods11131898 · Cited by 9
The aroma profile of butter produced using different starter cultures
Şengül, M., Akgül, H. İ., & Ürkek, B. (2024) · Mljekarstvo/Mljekarstvo.com · doi:10.15567/mljekarstvo.2024.0204 · Cited by 8
Barrón, L. J. R., Redondo, Y., Ortigosa, M., Carbonell, M., García, S., Torre, P., de Renobales, M., & Fernández-Garcı́a, E. (2005) · Le Lait · doi:10.1051/lait:2005036 · Cited by 8
A humid electronic nose based on pulse voltammetry: A proof-of-concept design
Bataller, R., Campos, I., Alcañiz-Fillol, M., Gil-Sánchez, L., Garcı́a-Breijo, E., Martínez‐Máñez, R., Pascual, L., Soto, J., & Vivancos, J. (2013) · Sensors and Actuators B Chemical · doi:10.1016/j.snb.2013.06.033 · Cited by 7
Role of Microbial Cultures and Enzymes During Cheese Production and Ripening
Ozturkoglu‐Budak, S., Koçak, C., Bron, P. A., & de Vries, R. P. (2018) · Advances in medical technologies and clinical practice book series · doi:10.4018/978-1-5225-5363-2.ch010 · Cited by 7
Lei, Y., Guo, X., Wu, Z., Feng, J., Yang, T., Zhang, W., & Cong, Y. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.103334 · Cited by 6
Elbarbary, A., Jin, J., & Wang, X. (2024) · International Dairy Journal · doi:10.1016/j.idairyj.2024.105934 · Cited by 6
Sbampato, C. G., de Abreu, L. R., & Furtado, M. M. (2000) · Pesquisa Agropecuária Brasileira · doi:10.1590/s0100-204x2000000100021 · Cited by 5
Volatile compounds of Domiati cheese made from buffaloe's milk with different fat content.
Mageed, M. A. A. E. (1997) · Grasas y Aceites · doi:10.3989/gya.1997.v48.i6.810 · Cited by 5
Cantor, M. D., & Hornnes, M. H. D. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-15956-5.00031-2 · Cited by 4
Kübra, S. A. R. I., Yaman, H., Coşkun, H., & Akoğlu, A. (2018) · GIDA / THE JOURNAL OF FOOD · doi:10.15237/gida.gd17089 · Cited by 3
Cheeses with secondary cultures: mould-ripened, smear-ripened, and farmhouse cheeses
Bockelmann, W. (2007) · Elsevier eBooks · doi:10.1533/9781845693053.4.494 · Cited by 4
High, R., Kebede, B., Eyres, G. T., & Bremer, P. J. (2022) · Food Chemistry Advances · doi:10.1016/j.focha.2022.100047 · Cited by 3
Engels, W. J. M., Vlieg, J. E. T. V. H., & Smit, G. (2003) · Elsevier eBooks · doi:10.1533/9781855737075.3.492 · Cited by 3
Flavour production of Stilton blue cheese microflora
Gkatzionis, K. (2010) · Nottingham ePrints (University of Nottingham) · Cited by 3
Dialysis of flavour compounds: Yields of extraction on model solution
Molimard, P., & Spinnler, H.-É. (1993) · European Food Research and Technology · doi:10.1007/bf01202609 · Cited by 3
Spinnler, H.-É. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-15956-5.00030-0 · Cited by 2
KIRKLARELİ ESKİ KAŞAR PEYNİRİNİN UÇUCU BİLEŞEN PROFİLİ, FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİ
Şahiner, Ö., & Yüceer, Y. K. (2024) · GIDA / THE JOURNAL OF FOOD · doi:10.15237/gida.gd23124 · Cited by 2
Generation of Flavor Compounds in Cheese During Ripening
Spinnler, H.-É. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-15956-5.00040-3 · Cited by 2
The Distinguishing Features of Italian Cheese Manufacture
Gobbetti, M., Neviani, E., & Fox, P. F. (2018) · Springer eBooks · doi:10.1007/978-3-319-89854-4_5 · Cited by 2
Production of Bread, Cheese and Meat
Jakobsen, M., Cantor, M. D., & Jespersen, L. (2002) · Springer eBooks · doi:10.1007/978-3-662-10378-4_1 · Cited by 2
Nanomaterials-based optoelectronic noses for food monitoring and classification
Ros‐Lis, J. V., Vivancos, J., & Martínez‐Máñez, R. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-804301-1.00001-1 · Cited by 1
31. The aromatic profile of cheese during ripening: a focus on goats cheese
Delgado, F. J., González‐Crespo, J., Ramírez, R., & Cava, R. (2013) · Wageningen Academic Publishers eBooks · doi:10.3920/978-90-8686-766-0_31 · Cited by 1
Gobbetti, M., & Cagno, R. D. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-818766-1.00285-3 · Cited by 1
Traditional Laboratory Methods
Mehinagic, E. (2007) · Wiley eBooks · doi:10.1002/9780470277829.ch21
The metabolism of terprenoides in caprins
Malecky, M. (2008) · HAL
Akan, E., YILDIZ-AKGÜL, F., & Karaman, A. D. (2024) · GIDA / THE JOURNAL OF FOOD · doi:10.15237/gida.gd24052
Secondary and Adjunct Cultures
Irlinger, F., Hélinck, S., & Jany, J. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-15956-5.00044-0
Gobbetti, M., Nikoloudaki, O., & Cagno, R. D. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-15956-5.00023-3
Strategies for reducing salt content and nutritional valorization of blue-veined cheeses
Ferroukhi, I. (2023) · theses.fr (ABES) · doi:10.70675/9c89f041z1784z49a8z8592z5d0905642dfb
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
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
