6533b834fe1ef96bd129d653
RESEARCH PRODUCT
Review : Compounds involved in the flavor of surface mold-ripened cheeses : Origins and properties
Henry E. SpinnlerP. Molimardsubject
[SDV.SA]Life Sciences [q-bio]/Agricultural sciencesCheese FlavorProteolysisOrganolepticCheese ripeningHydrolysis0404 agricultural biotechnologyGeneticsmedicineOrganic chemistryFood scienceAromaFlavor[SDV.SA] Life Sciences [q-bio]/Agricultural sciencesmedicine.diagnostic_testbiologyChemistry0402 animal and dairy sciencefood and beveragesRipening04 agricultural and veterinary sciencesbiology.organism_classification040401 food science040201 dairy & animal science3. Good healthAnimal Science and ZoologyFood Sciencedescription
Abstract Cheese flavor is obtained through a series of chemical changes that occur in the curd during the early stages of ripening. Lipid hydrolysis leads to FFA, which serve as substrates for further reactions. Peptides and amino acids, which results from proteolysis, also lead to aroma compounds through enzymic and chemical reactions. This paper is a review of the current knowledge about the compounds that contribute to flavor in mold-ripened cheeses, especially Camembert-type cheese. Discussed are the pathway of formation, the sensory properties (odorous notes and perception thresholds), and the quantities of the main volatile compounds encountered in these types of cheeses.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1996-02-01 |