Cheese Flavor, Gas Chromatographic and Mass Spectral Identification of Neutral Components of Aroma Faction and Blue Cheese

Day, E.A.; Anderson, Dominic

doi:10.1021/jf60137a001

Cited by 46 publications

(17 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Several primary alcohols found here had been already reported in blue cheeses by Day and Anderson (1965) and Ney and Wirotama (1972), without any quantitative indication. They may impart a fruity, nutty not to the flavour of cheese (Kinsella, Hwang, 1976).…”

Section: Quantités De Méthyl-cétones Trouvées Dans Différents Bleus :supporting

confidence: 63%

“…The most important chemical class for the number of compounds was the ester c1ass. Fourteen of the 57 esters found here were detected by Day and Anderson (1965); the others are reported for the tirst time in blue cheese. They represented 6-15% of the total odorous profile (15% in Bleu des Causses, which contained 49 esters).…”

Section: Estersmentioning

confidence: 54%

“…No quantitative data have been published. Only several esters and lactones have been reported in blue cheese (Day, Anderson, 1965;Ney, Wirotoma, 1972;Jolly, Kosikowski, 1975).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

New results in the volatile odorous compounds of French cheeses

Gallois

Langlois

1990

Lait

136

View full text Add to dashboard Cite

The volatile odorous constituents of five French blue cheeses (three Roquefort, a Bleu des Causses and a Bleu d'Auvergne) were isolated by high vacuum distillation, separated by gas chromatographie analysis and subjected to mass spectral analysis. One hundred and twenty nine compounds were identified and quantified. Methyl ketones were the majors compounds for ail cheeses and represented 50 to 75% of the total odorous profile. Secondary alcohols, esters were abundant, especially in the Roquefort sampi es. The Bleu des Causses was rich in sulfur compounds. Lactones, primary alcohols and aldehydes were more abundant in the Bleu d'Auvergne. Roquefort-Bleu des Causses-Bleu d'Auvergne-volatile compound-flavour Résumé-Nouveaux développements dans l'étude des composés volatils odorants des ! fromages français à pâte persillée. Les composés volatils odorants de 5 fromages à pâte persillée (3 Poqueforts fabriqués avec des souches de Penicillium roqueforti différentes, 1 Bleu des Causses et 1 Bleu d'Auvergne) ont été extraits par distillation sous vide poussé, séparés par chromatographie en phase gazeuse et analysés par spectrométrie de masse. Cent vingt neuf composés ont été identifiés et quantifiés. Les méthyl-cétones étaient majoritaires dans tous les fromages et représentaient quantitativement 50 à 75% du profil odorant total. Les alcools secondaires et les esters étaient abondants, surtout dans les échantillons de roquefort. Le Bleu des Causses était le plus riche en composés soufrés et le bleu d'Auvergne le plus riche en lactones, alcools primaires et aldéhydes. roquefort-bleu des Causses-bleu d'Auvergne-composéiDolati~arôme

show abstract

Section: Quantités De Méthyl-cétones Trouvées Dans Différents Bleus :supporting

confidence: 63%

Section: Estersmentioning

confidence: 54%

See 1 more Smart Citation

New results in the volatile odorous compounds of French cheeses

Gallois

Langlois

1990

Lait

136

View full text Add to dashboard Cite

show abstract

“…The primary alcohols, ethanol and methanol, have re-5 ceived very little attention in the past as to their contribution to the flavor of a product. However, Day et al (1965) stated that ethanol and methanol may be c of significance as flavor components in blue cheese per se and also as reactants for ester formation. While the metabolic pathway for the production of ethanol is well established, the production of methanol still remains a mystery.…”

Section: Resultsmentioning

confidence: 99%

Volatile Components of Raw Peanuts: Analysis by Gas‐Liquid Chromatography and Mass Spectrometry

Pattee

Singleton

Cobb

1969

Journal of Food Science

View full text Add to dashboard Cite

SUMMARY: The volatile components associated with the aroma and flavor of raw peanuts have been studied. These components were isolated using lowtemperature vacuum distillation and cryogenic trapping. Ten components were identified from the liquid N2 trap using the combined technique of gas‐liquid chromatography and mass spectrometry. The “backbone” compound of the raw peanut aroma appears to be hexanal, with other components adding the proper character.

show abstract

“…However, it now seems certain that the methyl ketones in Cheddar cheese are breakdown products of the naturally occurring P-ketoacids in the milk fat triglycerides (Boldingh & Taylor, 1962; Lawrence, 1963; Lawrence & Hawke, 1963& Hawke, , 1966 and that the P-oxidation of FFA is most unlikely. Although chromatographic and mass spectrometric analyses of Cheddar (McGugan, 1962(McGugan, , 1963Day & Keeney, 1958;Basset & Harper, 1958) and blue cheeses (Day & Anderson, 1965) show that certain compounds, particularly methyl ketones, carbinols and esters are found in both types, they need not arise always by the same metabolic pathway. However, it is possible that similar metabolic end products may provide a common denominator, which may be perhaps described as "basic cheesiness", in silch vastly different cheeses as Cheddar and blue cheese.…”

Section: (C) Lipolysismentioning

confidence: 99%