6533b833fe1ef96bd129ca13
RESEARCH PRODUCT
Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link
Jean-marc BelinNathalie JollivetMaurice BensoussanJean ChataudYves Vayssiersubject
chemistry.chemical_compoundChromatographychemistrybiologyPhenolAnimal Science and ZoologyGeotrichumGeneral MedicineFungi imperfectiGas chromatographybiology.organism_classificationAromaFood Sciencedescription
SummaryEight strains of Geotrichum candidum isolated from cheese were compared for aroma production. Twenty-four components, including alcohols, methyl ketones, fatty acids and esters, were identified by gas–liquid chromatography and gas chromatography–mass spectrometry of the volatile compounds produced by G. candidum cultures. Strains could be differentiated by their ability to produce dimethyldisulphide, phenol, phenylethanol and methyl ketones.
year | journal | country | edition | language |
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1994-05-01 | Journal of Dairy Research |