Volume 54, Number 531-532, 1974
|Page(s)||1 - 21|
Les substances responsables de l'arôme des fromages à pâte molleJ. ADDA and J. P. DUMONT
Laboratoire d'Etude des Arômes C.N.R.Z - 78350 Jouy-en-Josas (France)
(Reçu pour publication le 15 octobre 1973.)
Abstract - In cheese of the washed rind and of the mouldy type rind considerable lipolysis occurs but there is a selective release of long chain fatty acids. As to volatile fatty acids, they have been clearly identified in a large number of cheese varieties. Levels of each of such acids vary considerably from one variety to the next and rather significant variations are found between samples of the same variety of similar organoleptic quality. Therefore, it appears that these acids do not decisively determine the flavour.
Very little work has been done on neutral compounds (carbonyls, alcohols, esters). The sulphur compounds appear to be particularly important in washed rind cheese. Data on amino acids are relatively abundant but it does not seem that they are determinant in flavour development. Information on volatile amines are practically non existent.
In blue cheese acids are recognized to play an important role together with methyketones. When available in relatively large amounts these ketones are reduced to seconday alcohol whose organoleptic function is not well defined. Others compounds among which amino acids and amines have been identified and sometimes determined but their role at the concentration available is not well known