An analysis of the volatile flavour compounds in a soft raw goat milk cheese

被引：17

作者：

Sable, S

Letellier, F

Cottenceau, G

机构：

[1] Lab. de Genie Proteique et Cell., Université de la Rochelle, 17042 La Rochelle Cédex 01, Avenue Marillac

来源：

BIOTECHNOLOGY LETTERS | 1997年 / 19卷 / 02期

关键词：

D O I：

10.1023/A:1018308329840

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The major components of the musty cow rind cheeses were identified in a soft raw goat milk cheese as heptan-2-one, nonan-2-one, their corresponding secondary alcohols, some esters and sulfur compounds. Their production was associated with the manufacturing process and its influence on the microbial activity. However a specificity in goat cheese compounds was displayed concerning in particular limonene and some ketones, alcohols and aldehydes.

引用

页码：143 / 145

页数：3

共 9 条

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