Affinage et qualité du Gruyère de Comté. V. Influence de l'affinage sur la teneur en composés volatils

Composition of Medium Volatility (Simultaneous Distillation Extraction—SDE) Aromatic Fraction of Pressed, Uncooked Paste Cheese (Mahón Cheese)

“…Nevertheless, the levels of methyl ketones and ethyl esters obtained were approximately the same as those found in Comte´Gruye`re (Guichard et al, 1987). These differences in composition could be related to the type of manufacturing.…”

Caractérisation de l'emmental français "grand-cru". II. Analyses sensorielles

“…Les corrélations seraient davantage à rechercher avec les constituants de la fraction volatile déjà étudiés dans les pâtes pressées cuites par Liardon et al (1982), Bosset et Liardon (1984), Guichard et al (1987). La faible perception de l'odeur rance dans le fromage d'emmental est certainement attribuable à sa lipolyse peu intense qui limite les possibilités d'oxydation.…”

Advanced Dairy Chemistry Volume 3

“…Guichard et al (1987) showed that, in the samples of Gruyere de Comte which they examined, an unsaturated C16 hydrocarbon and the sesquiterpene, ~-caryophyllene, and an unidentified sesquiterpene, molecular weight 206, were most characteristic of cheese produced during summer. They also found the terpenes camphene, cymene and limonene, and the sesquiterpene cr-humulene (cf.…”