The DOI matches its Crossref record; 9 of the 9 references it cites were found in a registry or an index.
Enzymes of penicillium roqueforti involved in the biosynthesis of cheese flavor
Abstract
The ripening of blue and Roquefort cheeses is accomplished by the concerted and controlled actions of enzymes of the mold Penicillium roqueforti. The properties and effects of the enzymes involved in flavor development (i.e., proteases, lipase and beta-ketoacid decarboxylase) are reviewed. The metabolic activities of both spores and mycelia of P. roqueforti in relation to fatty acid metabolism and flavor generation are discussed. The chemical composition of blue cheese flavor and the simulation of this flavor by fermentation and formulation are briefly surveyed. Some nutritional aspects of blue cheese are cited.
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Citations
Cites
The chemistry and biochemistry of cheese ripening
Schormüller, J. (1968) · Advances in Food Research · doi:10.1016/s0065-2628(08)60360-2 · Cited by 78
Methyl ketone formation during germination of Penicillium roqueforti
Fan, T. Y., Hwang, D. H., & Kinsella, J. E. (1976) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60205a039 · Cited by 58
Self-citationRate of formation of methyl ketones during Blue cheese ripening
Dartey, C. K., & Kinsella, J. E. (1971) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60176a029 · Cited by 55
Self-citationQuantitation, evaluation and effect of certain microorganisms on flavor components of Blue cheese
Anderson, D. F., & Day, E. A. (1966) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60145a012 · Cited by 55
Quantitative analysis of the major free fatty acids in Swiss cheese
Langler, J. E., & Day, E. A. (1966) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(66)87794-9 · Cited by 52
Quantitative analysis of the major free fatty acids in Blue cheese
Anderson, D. F., & Day, E. A. (1965) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(65)88205-4 · Cited by 35
Dartey, C. K., & Kinsella, J. E. (1973) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60190a003 · Cited by 34
Self-citationLa flaveur des fromages. II. Etude comparative de la fraction volatile neutre de divers fromages
GROUX, M., & MOINAS, M. (1974) · Le Lait · doi:10.1051/lait:1974531-5324 · Cited by 29
Les substances responsables de l’arôme des fromages à pâte molle
ADDA, J., & DUMONT, J. P. (1974) · Le Lait · doi:10.1051/lait:1974531-5321 · Cited by 26
Cited by
Recent advances in cheese microbiology
Beresford, T. P., Fitzsimons, N. A., Brennan, N. L., & Cogan, T. M. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00056-5 · Cited by 823
Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge
Collins, Y. F., McSweeney, P. L. H., & Wilkinson, M. G. (2003) · International Dairy Journal · doi:10.1016/s0958-6946(03)00109-2 · Cited by 784
Gandhi, N. N. (1997) · Journal of the American Oil Chemists' Society · doi:10.1007/s11746-997-0194-x · Cited by 332
New results in the volatile odorous compounds of French cheeses
Gallois, A., & Langlois, D. (1990) · Le Lait · doi:10.1051/lait:199028 · Cited by 138
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
Metadata
- Authors
- Kinsella, J. E., Hwang, D. H., & Dwivedi, B.
- Venue
- C R C Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 1976-11
- Volume
- 8
- Issue
- 2
- Pages
- 191-228
- ISSN
- 0099-0248 (ISSN-L)
- OpenAlex
- W2083172114
- Cited by
- 175
- References
- 9
- FWCI
- 1.80
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Enzymes of penicillium roqueforti involved in the biosynthesis of cheese flavor. https://app.cochat.ai/papers/10.1080/10408397609527222
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- Kinsella, J. E., Hwang, D. H., & Dwivedi, B. (1976). Enzymes of penicillium roqueforti involved in the biosynthesis of cheese flavor. C R C Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408397609527222
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
