Year: 1990
Type: article
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!
Source: Le Lait
DOI: 10.1051/lait:199028
Authors: A. Gallois, D. Langlois
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W2041671574