EDP Sciences logo
Search
Menu
All issues Volume 82 / No 6 (November-December 2002) Lait, 82 6 (2002) 683-698 References
Free Access
Issue
Lait
Volume 82, Number 6, November-December 2002
Page(s) 683 - 698
DOI https://doi.org/10.1051/lait:2002042

References

  1. Anderson D.F., Day E.A., Quantitation, evaluation and effect of certain microorganisms on flavor components of Blue cheese, J. Agric. Food Chem. 14 (1966) 241-245.
  2. Arora G., Cormier F., Lee B., Analysis of odour-active volatiles in Cheddar cheese headspace by multidimensional GC/MS/sniffing, J. Agric. Food Chem. 43 (1995) 748-752.
  3. Ayad E.A., Verheul A., de Jong C., Wouters J.T.M., Smit G., Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin, Int. Dairy J. 9 (1999) 725-735.
  4. Ayad E.A., Verheul A., Wouters J.T.M., Smit G., Application of wild starter cultures for flavour development in pilot plant cheese making, Int. Dairy J. 10 (2000) 169-179.
  5. Barbieri G., Bolzoni L., Careri M., Manglia A., Parolari G., Spagnoli S., Virgili R., Study of the volatile fraction of Parmesan cheese, J. Agric. Food Chem. 42 (1994) 1170-1176.
  6. Berodier F., Lavanchy P., Zannoni M., Casals J., Herrero L., Adamo C., Guide for the flavour evaluation of hard and semihard cheeses, G.E.C.O.T.E.F.T., Poligny, France (1997).
  7. Bills D.D., Morgan M.E., Libbey L.M., Day E.A., Identification of compounds responsible for fruity flavor defect of experimental Cheddar cheeses, J. Dairy Sci. 48 (1965) 1168-1173.
  8. Bosset J.O., Gauch R., Mariaca R., Klein B., Comparison of the various sample treatments for the analysis of volatile compounds by GC-MS: Application to the Swiss Emmental cheese, Mitt. Gebiete Lebensm. Hyg. 86 (1995) 672-698.
  9. Carbonell M., Characterisation of the Idiazábal cheese volatile fraction. Effect of starters and the pasteurisation of the milk. Ph.D. Thesis, Universidad Pública de Navarra, Pamplona, Spain, 1998.
  10. Christensen J.E., Dudley E.G., Pederson J.A., Steele J.L., Peptidases and amino acid catabolism in lactic acid bacteria, Antonie van Leeuwenhoek 76 (1999) 217-246.
  11. Collin S., Osman M., Delcambre S., El Zayat A.I., Dufour J.P., Investigation of volatile flavor compounds in fresh and ripened Domiati cheeses, J. Agric. Food Chem. 41 (1993) 1659-1663.
  12. Delahunty C.M., Piggot J.R., Current methods to evaluate contribution and interactions of components to flavour of solid foods using hard cheese as an example, Int. J. Food Sci. Technol. 30 (1995) 555-570.
  13. Engels W.J.M., Dekker R., de Jong 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.
  14. Fernández del Pozo B., Gaya P., Medina M., Rodríguez-Marín M.A., Nuñez M., Changes in microflora of La Serena ewes milk cheese during ripening, J. Dairy Res. 55 (1988) 449-455.
  15. Fernández del Pozo B., Gaya P., Medina M., Rodríguez-Marín M.A., Nuñez M., Changes in chemical and rheological characteristics of La Serena ewes milk cheese during ripening, J. Dairy Res. 55 (1988) 457-464.
  16. Fernández-García E., Use of headspace sampling in the quantitative analysis of artisanal Spanish cheese aroma, J. Agric. Food Chem. 44 (1996) 1833-1839.
  17. Fernández-García E., Carbonell M., Nu nez M., Volatile fraction and sensory characteristics of Manchego cheese, 1. Comparison of raw and pasteurised milk cheese, J. Dairy Res. 69 (2002) 574-593.
  18. Fox P.F., Wallace J.M., Formation of flavor compounds in cheese, Adv. Appl. Microbiol. 45 (1997) 17-85.
  19. Frutos M., Sanz J., Martínez-Castro I., Characterization of artisanal cheeses by GC-MS analysis of their medium volatility (SDE) fraction, J. Agric. Food Chem. 39 (1991) 524-530.
  20. Gallois A., Langlois D., New results in the volatile odorous compounds of French cheese, Lait 70 (1990) 89-106.
  21. Gonzalez de Llano D., Ramos M., Polo C., Sanz J., Martinez-Castro I., Evolution of the volatile components of an artisanal blue cheese during ripening, J. Dairy Sci. 73 (1990) 1676-1683.
  22. Izco J.M., Torre P., Characterization of volatile flavour compounds in Roncal cheese extracted by the purge and trap method and analysed by GC-MS, Food Chem. 70 (2000) 409-417.
  23. Karahadian C., Josephson D.B.J., Lindsay R.C., Contribution of Penicillium sp. to the flavours of Brie and Camembert cheese, J. Dairy Sci. 68 (1985) 1865-1877.
  24. Keen A.R., Walker J., Peberdy M.F., The formation of 2-butanone and 2-butanol in Cheddar cheese, J. Dairy Res. 41 (1974) 249-257.
  25. Larrayoz P., Carbonell M., Iba nez F., Torre P., Barcina Y., Optimisation of indirect parameters which affect the extractability of volatile aroma compounds from Idiazabal cheese using analytical supercritical fluid extractions (SFE), Food Chem. 64 (1999) 123-127.
  26. Larsen T.O., Volatile flavour production by Penicillium caseifulvum, Int. Dairy J. 8 (1998) 883-887.
  27. Mariaca R.G., Bosset J.O., Instrumental analysis of volatile (flavour) compounds in milk and dairy products, Lait 77 (1997) 13-40.
  28. Martínez-Castro I., Sanz J., Amigo L., Ramos M., Martín-Alvarez P., Volatile components of Manchego cheese, J. Dairy Res. 58 (1991) 239-246.
  29. McSweeney P.L.H., Sousa M.J., Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review, Lait 80 (2000) 293-324.
  30. Medina M., Fernández del Pozo B., Rodríguez-Marín M.A., Gaya P., Nuñez M., Effect of lactic starter inoculation on chemical, microbiological, rheological and sensory characteristics of La Serena cheese, J. Dairy Res. 58 (1991) 355-361.
  31. Moio L., Addeo F., Grana Padano cheese aroma, J. Dairy Res. 65 (1998) 317-333.
  32. Moio L., Piombino P., Addeo F., Odour impact compounds of Gorgonzola cheese, J. Dairy Res. 67 (2000) 273-285.
  33. Molimard P., Spinnler H.E., Review: Compounds involved in the flavor of surface mold-ripened cheeses: origins and properties, J. Dairy Sci. 79 (1996) 169-184.
  34. Mulder H., Taste and flavour forming substances in cheese, Neth. Milk Dairy J. 6 (1952) 157-167.
  35. Mulet A., Escriche I., Rosello C., Tarrazó J., Changes in the volatile fraction during ripening of Mahón cheese, Food Chem. 65 (1999) 219-225.
  36. Nu nez M., Fernández del Pozo B., Rodríguez-Marín M.A., Gaya P., Medina M., Effect of vegetable and animal rennet on chemical, microbiological, rheological and sensory characteristics of La Serena cheese, J. Dairy Res. 58 (1991) 511-519.
  37. Reineccius G.A., Anandaraman S., Analysis of volatile flavours, in: Lawrence J.F. (Ed.), Food Constituents and Food Residues, Marcel Dekker, Basel, Switzerland, 1984, pp. 195-293.
  38. Sablé S., Cottenceau G., Current knowledge of soft cheeses flavour and related compounds, J. Agric. Food Chem. 47 (1999) 4825-4836.
  39. Schaller E., Bosset J.O., Escher F., Practical experience with "electronic nose'' systems for monitoring the quality of dairy products, Chimia 53 (1999) 98-102.
  40. Thierry A., Maillard M.B., Le Quéré J.L., Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening, Int. Dairy J. 9 (1999) 453-463.
  41. Urbach G., Relations between cheese flavour and chemical composition, Int. Dairy J. 3 (1993) 389-422.
  42. Urbach G., Contribution of lactic acid bacteria to flavour compounds formation in dairy products, Int. Dairy J. 5 (1995) 877-903.
  43. Villase nor M.J., Valero E., Sanz J., Martínez-Castro I., Analysis of volatile components of Manchego cheese by dynamic headspace followed by automatic thermal desorption-GC-MS, Milchwissenschaft 55 (2000) 378-382.
Abstract

Copyright INRA, EDP Sciences