�ber die organischen S�uren verschiedener K�searten

Scchormller, J.; Langner, H.

doi:10.1007/bf01353942

Cited by 8 publications

(2 citation statements)

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“…The presence of other acids such as benzoic, hydroxybenzoic, phenylacetic, hydroxyphenylacetic, hydroxyphenylpropionic acids, ... has occasionally been reported in the soft cheeses, particularly in Camembert Dumont, 1974), in Romadur (Schormu ¨ller andLangner, 1960), and in Blue cheeses (Bassett and Harper, 1958), but these compounds have been seldomly quantified and their role in cheese flavor has not yet been shown.…”

Section: Acid Compoundsmentioning

confidence: 99%

Current Knowledge of Soft Cheeses Flavor and Related Compounds

Sablé

Cottenceau

1999

J. Agric. Food Chem.

165

144

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Cheese aroma is the result of the perception of a large number of molecules belonging to different chemical classes. The volatile compounds involved in the soft cheese flavor have received a great deal of attention. However, there has been less work concerning the volatile compounds in the soft smear-ripened cheeses than in the mold-ripened cheeses. This paper reviews the components that contribute to the characteristic flavor in the soft cheeses such as surface-ripened, Camembert-type, and Blue cheeses. The sensory properties and quantities of the molecules in the different cheeses are discussed.

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Section: Acid Compoundsmentioning

confidence: 99%

Current Knowledge of Soft Cheeses Flavor and Related Compounds

Sablé

Cottenceau

1999

J. Agric. Food Chem.

165

144

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“…Succinate is present in Swiss cheese in concentrations ranging from 0.04 to 0. 16 g/100 g of cheese (17,22,26). These low ratios of propionate to acetate in Swiss cheese and the mechanisms for succinate formation have not been adequately explained.…”

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confidence: 99%

Metabolism of Aspartate by Propionibacterium freudenreichii subsp. shermanii : Effect on Lactate Fermentation

Crow¹

1986

Appl Environ Microbiol

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More than 90% of the aspartate in a defined medium was metabolized after lactate exhaustion such that 3 mol of aspartate and 1 mol of propionate were converted to 3 mol of succinate, 3 mol of ammonia, 1 mol of acetate, and 1 mol of CO2. This pathway was also evident when propionate and aspartate were the substrates in complex medium in the absence of lactate. In complex medium with lactate present, about 70% of the aspartate was metabolized to succinate and ammonia during lactate fermentation, and as a consequence of aspartate metabolism, more lactate was fermented to acetate and CO2 than was fermented to propionate. The conversion of aspartate to fumarate and ammonia by the enzyme aspartase and subsequent reduction of fumarate to succinate occurred in the five strains of Propionibacteriumfreudenreichii subsp. shermanii studied. The ability to metabolize aspartate in the presence of lactate appeared to be related to aspartase activity. The specific activity of aspartase increased during and after lactate utilization, and the levels of this enzyme were lower in cells grown in defined medium than levels in those cells grown in complex medium. Under the conditions used, no other amino acids were readily metabolized in the presence of lactate. The possibility that aspartate metabolism by propionibacteria in Swiss cheese has an influence on CO2 production is discussed.

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Tilsiter‐Aroma

Ney¹

1985

Fette, Seifen, Anstrichm.

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Isobuttersäure, Isovaleriansäuren und Isocapronsäuren wurden als die Schlüsselverbindungen des Tilsiter‐Aromas identifiziert. Aus den Substanzklassen der Fettsäuren, α‐Ketosäuren, Amine, Ester, Ketone, Aldehyde, Alkohole wurden insgesamt über 60 Verbindungen nachgewiesen, deren Vorkommen in Tilsiter‐Aroma bisher unbekannt war. Die Resultate werden diskutiert und in einem Aromagramm dargestellt.

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�ber die organischen S�uren verschiedener K�searten

Cited by 8 publications

References 0 publications

Current Knowledge of Soft Cheeses Flavor and Related Compounds

Current Knowledge of Soft Cheeses Flavor and Related Compounds

Metabolism of Aspartate by Propionibacterium freudenreichii subsp. shermanii : Effect on Lactate Fermentation

Tilsiter‐Aroma

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