Journal ArticleDOI
Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening
Reads0
Chats0
TLDR
In this article, the authors studied the proteolytic, lipolytic changes and volatile profile of Xinotyri goat's cheese (an artisanal variety produced in the mountains of Naxos, a Greek island of the Aegean Sea) during ripening.About:
This article is published in Small Ruminant Research.The article was published on 2012-06-01. It has received 72 citations till now. The article focuses on the topics: Capric Acid & Ripening.read more
Citations
More filters
Book ChapterDOI
Lipolysis and metabolism of fatty acids in cheese
Anne Thierry,Yvonne F. Collins,M.C. Abeijón Mukdsi,Paul L.H. McSweeney,Martin G. Wilkinson,Henry-Eric Spinnler +5 more
TL;DR: Methods for determining levels of fatty acids are also discussed, and fatty acids can also act as precursors for the production of a wide range of other flavor compounds, such as esters, lactones, and methylketones that are associated with diverse flavors.
Journal ArticleDOI
The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese.
Valeria Guarrasi,Ciro Sannino,Marta Moschetti,Adriana Bonanno,Antonino Di Grigoli,Luca Settanni +5 more
TL;DR: The canonical analysis indicated that the VOCs of the ripened cheeses were mainly influenced by E. gallinarum, L. delbrueckii,L.
Journal ArticleDOI
Protective, technological, and functional properties of select autochthonous lactic acid bacteria from goat dairy products
TL;DR: In this paper, the authors explore the protective, technological, and functional properties of select autochthonous LAB from goat dairy products, which can contribute to the release and/or production of compounds such as EPS, vitamins, bioactive peptides, bio-active lipids, and enzymes in food.
Journal ArticleDOI
Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations.
Xiaozhe Yang,Xiaozhe Yang,Xiaozhe Yang,Wenzhong Hu,Wenzhong Hu,Zhilong Xiu,Aili Jiang,Aili Jiang,Xiangyan Yang,Xiangyan Yang,Sarengaowa,Sarengaowa,Sarengaowa,Yaru Ji,Yaru Ji,Yaru Ji,Yuge Guan,Yuge Guan,Yuge Guan,Ke Feng,Ke Feng +20 more
TL;DR: The results showed that sauerkraut fermented with 0.5% salt possessed a higher abundance of Lactobacillus and accumulated more flavor compounds (esters, aldehydes, ketones, nitriles and sulfides), providing a potential alternative approach to meet the preference of consumers for desirable aromatic quality.
Journal ArticleDOI
Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria
Taliana Kênia Alves Bezerra,Narciza Maria de Oliveira Arcanjo,Ana Rita Ribeiro de Araújo,Angela Lima Menêses De Queiroz,Maria Elieidy Gomes de Oliveira,Ana M. P. Gomes,Marta Suely Madruga +6 more
TL;DR: It was verified that both the use of different cultures of probiotic lactic bacteria and the length of storage affect the volatile profile of goat Coalho cheese.
References
More filters
Journal ArticleDOI
Biochemistry of Cheese Ripening
TL;DR: A review of the biochemical changes that occur in rennet-coagulated cheeses during ripening can be found in this article, with a focus on secondary reactions such as the production of volatile flavour compounds.
Journal Article
Soluble nitrogen in Cheddar cheese: comparison of extraction procedures
C.N. Kuchroo,Patrick F. Fox +1 more
Journal ArticleDOI
Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge
TL;DR: In this article, the progress of lipolysis and its effect on flavour development during cheese ripening is reviewed and the current methods for quantification of free fatty acids in cheese are compared and compared.
Journal ArticleDOI
Advances in the study of proteolysis during cheese ripening.
TL;DR: Proteolysis in cheese has been the subject of active research in the last decade; there have been developments in the analytical techniques used to monitor proteolysis and patterns of proteolyisation in many cheese varieties have now been investigated as mentioned in this paper.
Journal ArticleDOI
Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties
P. Molimard,Henry-Eric Spinnler +1 more
TL;DR: A review of the current knowledge about the compounds that contribute to flavor in mold-ripened cheeses, especially Camembert-type cheese, is presented in this article, where the pathway of formation, sensory properties (odorous notes and perception thresholds), and the quantities of the main volatile compounds encountered in these types of cheeses are discussed.
Related Papers (5)
Key odorants in various cheese types as determined by gas chromatography-olfactometry
P.M.G. Curioni,J.O. Bosset +1 more