Odour-active compound profiles in Cantal-type cheese: Effect of cow diet, milk pasteurization and cheese ripening

International Dairy Journal

Volumn 19, Issue 10, 2009, Pages 588-594

  Cornu, A ^a   Rabiau, N ^b   Kondjoyan, N ^b   Verdier Metz, I ^c   Pradel, P ^d   Tournayre, P ^b   Berdague J L ^b   Martin, B ^a  

^a UMR1213 HERBIVORES   (France)

^b UR370 QuaPA   (France)

^c Institut National de la Recherche Agronomique   (France)

^d CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

1-OCTEN-3-OL; ACTIVE COMPOUNDS; BUTANOIC ACID; CHEESE RIPENING; CONCENTRATE DIET; CYCLOHEXANONE; HEXANAL; PASTEURIZED MILK; PROPANAL; VOLATILE COMPOUNDS;

ACIDS; AGRICULTURE; CHROMATOGRAPHIC ANALYSIS; ECOLOGY; ETHYLBENZENE; GAS CHROMATOGRAPHY; NUTRITION; VOLATILE ORGANIC COMPOUNDS;

ODORS;

EID: 67650367121     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.04.008     Document Type: Article

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