RELATIONSHIPS BETWEEN MICROORGANISMS AND FORMATION OF AROMA COMPOUNDS IN FERMENTED DAIRY-PRODUCTS

被引：38

作者：

IMHOF, R ^{[1
]}

BOSSET, JO ^{[1
]}

机构：

[1] FAM, FED DAIRY RES INST, CH-3097 LIEBEFELD, SWITZERLAND

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1994年 / 198卷 / 04期

关键词：

D O I：

10.1007/BF01193173

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A compilation of publications on the analysis and formation of aroma compounds produced by microorganisms used in dairy production is presented. Literature published between 1970 and 1993 is reviewed whereas literature published before 1970 is covered by a bibliography of review articles. Special attention was given to the contribution of lactobacilli, streptococci. lactococci, and bifidobacteria on the formation of volatile aroma compounds in dairy products. Comparative quantitative data including complete citation of the references are listed in tables thus providing a quick access to an area of special interest with the help of key words.

引用

页码：267 / 276

页数：10

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