An analysis of the volatile flavour compounds in a soft raw goat milk cheese |
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| Authors: | S. Sablé F. Letellier G. Cottenceau |
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| Affiliation: | (1) Laboratoire de Génie Protéique et Cellulaire, Université de La Rochelle, Avenue Marillac, 17042 LA ROCHELLE cédex 01, FRANCE |
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| Abstract: | The major components of the musty cow rind cheeses were identified in a soft raw goat milk cheese as heptan-2-one, nonan-2-one, their corresponding secondary alcohols, some esters and sulfur compounds. Their production was associated with the manufacturing process and its influence on the microbial activity. However a specificity in goat cheese compounds was displayed concerning in particular limonene and some ketones, alcohols and aldehydes. |
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