Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link
- 1 May 1994
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 61 (2) , 241-248
- https://doi.org/10.1017/s0022029900028259
Abstract
Summary: Eight strains of Geotrichum candidum isolated from cheese were compared for aroma production. Twenty-four components, including alcohols, methyl ketones, fatty acids and esters, were identified by gas–liquid chromatography and gas chromatography–mass spectrometry of the volatile compounds produced by G. candidum cultures. Strains could be differentiated by their ability to produce dimethyldisulphide, phenol, phenylethanol and methyl ketones.Keywords
This publication has 22 references indexed in Scilit:
- Use of specific polyclonal antibodies to detect heterogeneous lipases from Geotrichum candidumBiochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, 1992
- Catabolism of L-phenylalanine by some microorganisms of cheese originJournal of Dairy Research, 1984
- Volatile components of Limburger cheeseJournal of Agricultural and Food Chemistry, 1982
- Etude des composés neutres volatils présents dans le CamembertLe Lait, 1974
- La flaveur des fromages. II. - Etude comparative de la fraction volatile neutre de divers fromagesLe Lait, 1974
- Etude des composés volatils neutres présents dans les fromages à pâte molle et à croûte lavéeLe Lait, 1974
- Etude de composés volatils neutres présents dans le VacherinLe Lait, 1974
- La flaveur des fromages. I. - Une méthodologie nouvelle d'isolement de constituants volatils application au Roquefort et au CamembertLe Lait, 1973
- Isolement des constituants de l'arôme des fromages : comparaison de méthodesLe Lait, 1972
- Action of Microorganisms on the Peroxides and Carbonyls of Fresh LardJournal of Food Science, 1969