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 Vayssier

subject

chemistry.chemical_compoundChromatographychemistrybiologyPhenolAnimal Science and ZoologyGeotrichumGeneral MedicineFungi imperfectiGas chromatographybiology.organism_classificationAromaFood Science

description

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.

https://doi.org/10.1017/s0022029900028259