Free Access
Issue |
Lait
Volume 80, Number 6, November-December 2000
|
|
---|---|---|
Page(s) | 635 - 641 | |
DOI | https://doi.org/10.1051/lait:2000150 |
References
-
- 1
- Bosset J.O., Bütikofer U., Gauch R., Sieber R., Caractérisation de fromages d'alpages subalpins suisses : mise en évidence par GC-MS de terpènes et d'hydrocarbures aliphatiques lors de l'analyse par "Purge and Trap'' des arômes volatils de ces fromages, Schweiz. Milchw. Forsch. 23 (1994) 37-41.
- 2
- Bosset J.O., Jeangros B., Berger T., Bütikofer U., Collomb M., Gauch R., Lavanchy P., Scehovic J., Troxler J., Sieber R., Comparaison de fromages à pâte dure de type Gruyère produits en régions de montagne et de plaine, Rev. Suisse Agric. 31 (1999) 17-22.
- 3
- Buchin S., Delague V., Duboz G., Berdagué J.L., Beuvier E., Pochet S., Grappin R., Influence of pasteurization and fat composition of milk on the volatile compounds and flavor characteristics of a semi-hard cheese, J. Dairy Sci. 81 (1998) 3097-3108.
- 4
- Crowell P.L., Prevention and therapy of cancer by dietary monoterpenes, Amer. Soc. Nutr. Sci. (1999) 775S-778S.
- 5
- Dougherty R.W., Shipe W.F., Gudnason G.V., Ledford R.A., Peterson R.D., Scarpellino R., Physiological mechanisms involved in transmitting flavours and odors to milk. I. Contribution of eructated gases to milk flavor, J. Dairy Sci. 45 (1962) 472-476.
- 6
- Dumont J.P., Adda J., Occurrence of sesquiterpenes in mountain cheese volatiles, J. Agric. Food Chem. 26 (1978) 364-367.
- 7
- Dumont J.P., Adda J., Rousseaux P., Exemple de variation de l'arôme à l'intérieur d'un même type de fromage : le Comté, Lebensm. Wiss. Technol. 14 (1981) 198-202.
- 8
- Egorin M.J., Sentz D.L., Rosen D.M., Ballesteros M.F., Kearns C.M., Callery P.S., Eiseman J.L., Plasma pharmacokinetics, bioavailability, and tissue distribution in CD2F1 mice of halomon, an antitumor halogenated monoterpene isolated from the red algae Portieria hornemannii, Cancer Chemother. Pharmacol. 39 (1996) 51-60.
- 9
- Fagan G.L., Kepner R.E., Webb A.D., Production of linalool, cis- and trans-nerolidol and trans-farnesol by Saccharomyces fermentati growing on a film of simulated wine, Vitis 20 (1981) 36.
- 10
- Figueiredo A.C., Barroso J.G., Pais M.S.S., Scheffer J.J.C., Composition of the essential oils from leaves and flowers of Achillea millefolium L. ssp. Millefolium, Flavour Fragr. J. 7 (1992) 219-222.
- 11
- Honkanen E., Karvonen P., Virtanen A.I., Studies on the transfer of some flavour compounds to milk, Acta Chem. Scand. 18 (1964) 612-618.
- 12
- Hylemon P.B., Harder J., Biotransformation of monoterpenes, bile acids, and other isoprenoids in anaerobic ecosystems, FEMS Microbiol. Rev. 22 (1999) 475-488.
- 13
- Lawrence B.M., Progress in Essential Oils, Perfum. Flavor. 22 (1997) 57-74.
- 14
- Mariaca R.G., Berger T.F.H., Gauch R., Imhof M.I., Jeangros B., Bosset J.O., Occurrence of volatile mono- and sesquiterpenoids in highland and lowland plant species as possible precursors for flavor compounds in milk and dairy products, J. Agric. Food Chem. 45 (1997) 4423-4434.
- 15
- Misra G., Pavlostathis S.G., Perdue E.M., Araujo R., Aerobic biodegradation of selected monoterpenes, Appl. Microbiol. Biotechnol. 45 (1996) 831-838.
- 16
- Miyazawa M., Kameoka H., Morinaga K., Negoro K., Mura N., Hydroxycineole: four new metabolites of 1,8-cineole in rabbits, J. Agric. Food Chem. 37 (1989) 222-226.
- 17
- Shipe W.F., Ledford R.A., Peterson, R.D., Scanlan R.A., Geerken H.F., Dougherty R.W., Morgan M.E., Physiological mechanisms involved in transmitting flavors and odors to milk. II. Transmission of some flavor components of silage, J. Dairy Sci. (1962) 477-480.
- 18
- Viallon C., Verdiez-Metz I., Denoyer C., Pradel P., Coulon J.-B., Berdagué J.-L., Desorbed terpenes and sesquiterpenes from forages and cheeses, J. Dairy Res. 66 (1999) 319-326.
Abstract
Copyright INRA, EDP Sciences