Free Access
Issue
Lait
Volume 81, Number 4, July-August 2001
Page(s) 487 - 507
DOI https://doi.org/10.1051/lait:2001147

References

1
Banks J.M., Brechany E.Y., Christie W.W., Hunter E.A., Muir D.D., Volatile components in steam distillates of Cheddar cheese as indicator indices of cheese maturity, flavour and maturity, Food Res. Int. 25 (1992) 365-373.
2
Bennett C.J., Formulating low-fat foods with good taste, Cereal Foods World 37 (1992) 429-432.
3
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. Milchwirt. Forsch. 23 (1994) 37-41.
4
Bosset J.O., Gauch R., Comparison of the volatile flavour compounds of six European "AOC" cheeses by using a new dynamic headspace GC-MS method, Int. Dairy J. 3 (1993) 359-377.
5
BSI, British standard method for chemical analysis of cheese, part 5, determination of pH value, British standards institute, 2 Park St., London W1A 2BS, England, 1976.
6
Careri M., Manini P., Spagnoli S., Barbieri G., Bolzoni L., Simultaneous distillation-extraction and dynamic headspace methods in gas chromatographic analysis of Parmesan cheese volatiles, Chromatographia 38 (1994) 386-394.
7
Casiraghi E., Lucisano M., Pompei C., Correlation among instrumental texture, sensory texture and chemical composition of five Italian cheeses, Ital. J Food Sci. 1 (1989) 53-63.
8
Chen A.H., Larkin J.W., Clark C.J., Irwin W.E., Texture analysis of cheese, J. Dairy Sci. 62 (1979) 901-907.
9
Cuer A., Dauphin G., Kergomard A., Roger S., Dumont J.P., Adda J., Flavour properties of some sulfur compounds isolated from cheese, Lebensm. Wiss. Technol. 12 (1979) 258-261.
10
Delahunty C.M., Piggott J.R., Conner J.M., Paterson A., Comparison of dynamic flavour release from hard cheeses and analysis of headspace volatiles from the mouth with flavour perception during consumption, J. Sci. Food Agric. 71 (1996) 273-271.
11
Engels W.J.M., Dekker R., deJong C., Neeter R., Visser S.A., Comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese, Int. Dairy J. 7 (1997) 255-263.
12
Gallois A., Langlois D., New results in the volatile odorous compounds of French cheeses, Lait 70 (1990) 89-106.
13
Grappin R., Beuvier E., Bouton Y., Pochet S., Advances in the biochemistry and microbiology of Swiss-type cheeses, Lait 79 (1999) 3-22.
14
Guinee T.P., Fox P.F., Salt in cheese: physical, chemical and biological aspects, in: Fox P.F. (Ed.), Cheese: chemistry, physics and microbiology, Chapman and Hall, London, 1997, pp. 257-302.
15
Hall G., Anderson J., Volatile fat oxidation products. I. Determination of odour thresholds and intensity functions, Lebensm. Wiss. Technol. 16 (1983) 354-361.
16
Hort J., Grys G. Woodman J., The relationship between the chemical, rheological and textural properties of Cheddar cheese, Lait 77 (1997) 587-600.
17
IDF, Cheese and processed cheese: moisture determination, determination of the total solids content, Standard 4A, Int. Dairy Fed., Brussels, Belgium, 1982.
18
IDF, Milk and dried milk: determination of calcium content, flame atomic absorption spectrometric method, standard 154, Int. Dairy Fed., Brussels, Belgium, 1984.
19
IDF, Fat, Cheese and processed cheese: determination of fat content, Schmid-Bondzynski-ratzlaff method, Standard 5B, Int. Dairy Fed., Brussels, Belgium, 1986.
20
IDF, Cheese and processed cheese: salt determination, determination of chloride content, potentiometric titration method, Standard 88A, Int. Dairy Fed., Brussels, Belgium, 1988.
21
IDF, Protein determination, milk: determination of N content, Kjeldahl method, and calculation of crude protein content, Standard 20 B, Int. Dairy Fed., Brussels, Belgium, 1993.
22
Imhof R., Bosset J.O., The performance of various capillary columns for the analysis of volatile flavour compounds in dairy products by dynamic headspace gas chromatography, J. High Res. Chromatogr. 7 (1994) 25-30.
23
Karahadian C., Josephson D.B., Lindsay R.C., Volatile compounds from Penicillium sp. Contributing musty-earthy notes to Brie and Camembert cheese flavours, J. Agric. Food Chem. 33 (1985) 339-343.
24
Kelly M., Fox P.F., McSweeney P.L.H., Effect of salt-in-moisture on proteolysis in Cheddar type cheese, Milchwissenschaft 51 (1996) 498-501.
25
Law B.A., Flavour compounds in cheese, Perfum. Flavour. 7 (1982) 9-21.
26
Lawlor J.B., Delahunty C.M., The sensory profile and consumer preference for ten speciality cheeses, Int. J. Dairy Technol. 53 (2000) 28-36.
27
Lawrence R.C., Creamer L.K., Gilles J., Texture development during cheese ripening, J. Dairy Sci. 70 (1986) 1748-1760.
28
Lawrence R.C., Gilles J., The assessment of the potential quality of young Cheddar cheese, N.Z.J. Dairy Sci. Technol. 15 (1980) 1-12.
29
Lawrence R.C., Heap H.A., Gilles J., A controlled approach to cheese technology, J. Dairy Sci. 67 (1984) 1632-1645.
30
Liebich H.M., Douglas D.R., Bayer E., Zlatkis A., The volatile components of Cheddar cheese, J. Chromatogr. Sci. 8 (1970) 355-359.
31
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 flavour compounds in milk and dairy products, J. Agric. Food Chem. 45 (1997) 4423-4434.
32
Matheis G., Interactions between volatile flavoring substances and food constituents. Part 1: Carbohydrates, proteins and amino acids, Dragco Report 3 (1993) 98-114.
33
Matheis G., Interactions between volatile flavoring substances and food constituents. Part 2: Lipids, inorganic salts, fruit acids, purine alkaloids, phenolic compounds, ethanol and complex systems, Dragco Report 4 (1993) 148-159.
34
MacFie H.J., Bratchell N., Greenhoff K., Vallis I.V., Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests, J. Sens. Stud. 4 (1989) 129-148.
35
McEwan J., Moore J.D., Colwill J.S., The sensory characteristics of Cheddar cheese and their relationship with acceptability, J. Soc. Dairy Technol. 4 (1989) 112-117.
36
McSweeney P.L.H., Sousa M.J., Biochemical pathways for the production of flavour compounds in cheese during ripening: A review, Lait 80 (2000) 293-324.
37
Martens M., Martens H., Partial least squares regression, in Piggott J.R. (Ed.), Statistical Procedures in Food Research, Elsevier Applied Science, London, 1986, pp. 293-359.
38
Molimard P., Spinnler H.E., Compounds involved in the flavour of surface mold-ripened cheeses: Origins and Properties, J. Dairy Sci. 79 (1996) 169-184.
39
Moskowitz H.R., Relating subjective and instrumental measures a psychophysical overview, J. Food Qual. 4 (1981) 15-33.
40
Noël Y., Ardö Y., Pochet S., Hunter A., Lavanchy P., Luginbühl W., Le Bars D, Polychroniadou A., Pellegrino L., Characterisation of protected denomination of origin cheeses: relationships between sensory texture and instrumental data, Lait 78 (1998) 569-588.
41
Piggott J.R., Sharman K., Methods to aid interpretation of multidimensional data, in: Piggott J.R. (Ed.), Statistical Procedures in Food Research, Elsevier Applied Science, London, 1986, pp. 181-232.
42
Urbach G., The flavour of milk and dairy products: II. Cheese: contribution of volatile compounds, Int. J. Dairy Technol. 50 (1997) 79-89.
43
Vangtal A., Hammond E.G., Correlation of the flavour characteristics of Swiss-Type cheeses with chemical parameters, J. Dairy Sci. 69 (1986) 2982-2993.
44
van Ruth S.M., Roozen J.P., Cozijnsen J.L., Comparison of dynamic headspace mouth model systems for flavour release from rehydrated sliced bell peppers, in: Maarse H., van der Heij. (Eds.), Trends in Flavour Research, Elsevier, Amsterdam, The Netherlands, 1994, pp. 59-64.
45
Virgili R., Parolari G., Bolzoni L., Barbieri G., Mangia A., Careri M., Spagnoli S., Panari G., Zannoni M., Sensory-Chemical relationships in Parmigiano-Reggiano cheese, Lebensm.-Wiss. Technol. 27 (1994) 491-495.
46
Yang W.T., Min D.B., Dynamic headspace analysis of volatile compounds of Cheddar and Swiss cheese during ripening, J. Food Sci. 59 (1994) 1309-1312.

Abstract

Copyright INRA, EDP Sciences