+ Translate
+ Most Popular
Advantages and disadvantages of bordeaux mixture and of lime-sulphur used on apples in the growing season
Observations on the Umaria marine bed
10 years of hearing conservation in the Royal Air Force
Chocolate crumb - dairy ingredient for milk chocolate
Effect of daily gelatin ingestion on human scalp hair
Comparison of rice bran and maize bran as feeds for growing and fattening pigs
The composition of pampas-grass (Cortaderia argentea.)
The Accraian Series:
The mechanism of the Liebermann-Burchard reaction of sterols and triterpenes and their esters
Cerebrovascular Doppler ultrasound studies (cv-Doppler)
Toria: PT-303 - first national variety
Hair growth promoting activity of tridax procumbens
Productivity of Pekin x Khaki Campbell ducks
A stable cytosolic expression of VH antibody fragment directed against PVY NIa protein in transgenic potato plant confers partial protection against the virus
Solar treatment of wheat loose smut
Swimmers itch in the Lake of Garda
Bactofugation and the Bactotherm process
The effects of prefrontal lobotomy on aggressive behavior in dogs
Visual rating scales for screening whorl-stage corn for resistance to fall armyworm
Breakdown of seamounts at the trench axis, viewed from gravity anomaly
Kooken; pennsylvania's toughest cave
Recovery of new dinosaur and other fossils from the Early Cretaceous Arundel Clay facies (Potomac Group) of central Maryland, U.S.A
Zubor horny (Bison bonasus) v prirodnych podmienkach Slovensku
The extended Widal test in the diagnosis of fevers due to Salmonella infection
Hair of the american mastodon indicates an adaptation to a semi aquatic habitat

Do terpenes influence the flavour of cheeses?

Do terpenes influence the flavour of cheeses?

Flavour Research at the Dawn of the Twenty first Century Proceedings of the 10th Weurman Flavour Research Symposium, Beaune, France, 25-28 June 2002: 753-756

Since it has been proved that terpenes are present in higher quantities in mountain cheeses, the question of their influence on cheese flavour has been asked. Elements of response have been provided by three studies undertaken on Protected Denomination of Origin (PDO) hard cheeses from the French Alps (Beaufort and Abondance). These studies were aimed at assessing the influence of the botanical composition of grass grazed by cows on cheese characteristics.

Please choose payment method:

(PDF emailed within 1 workday: $29.90)

Accession: 003717836

Download citation: RISBibTeXText

Related references

Characterization of Alpine cheeses from the Swiss sub-Alpine area: isolation of terpenes and aliphatic hydrocarbons using 'Purge and Trap' analysis of the volatile flavour compounds of these cheeses. Schweizerische Milchwirtschaftliche Forschung 23(2): 37-41, 1994

Bacterial influence on characteristic flavour of cheeses made with mesophilic DL-starter. Australian Journal of Dairy Technology 65(3): 153-158, 2010

Volatile compounds associated with desirable flavour and off-flavour generation in ewe's raw milk commercial cheeses. European Food Research and Technology 243(8): 1405-1414, 2017

Comparison of dynamic flavour release from hard cheeses and analysis of headspace volatiles from the mouth with flavour perception during consumption. Journal of the Science of Food and Agriculture 71(3): 273-281, 1996

The flavour of cheeses. Nestle Research News (1976/77): 106-108, 1977

Desorbed terpenes and sesquiterpenes from forages and cheeses. Journal of Dairy Research 66(2): 319-326, 1999

Bitter flavour in cheeses. Mondo del Latte 40(9): 565-567, 1986

Flavour development in cheeses. Advances in the microbiology and biochemistry of cheese and fermented milk: 187-208, 1984

Prevention of bitter flavour in cheeses. Revista Espanola de Lecheria 2: 31, 33, 35, 37, 1985

Bitter flavour in blue cheeses. Scienza Tec.latt.-casear 20(1): 1-14, 1969

Flavour, body and texture in cheeses. Industria lechera 53(623): 35-39, 1972

Mechanisms of flavour formation in cheeses. Milk the vital force Proceedings of the XXII International Dairy Congress, The Hague, September 29 October 3, 1986: 169-177, 1987

Understanding the flavour of goat cheeses. Chevre 261: 34-36, 2004

Possibilities of influencing flavour of hard cheeses. Zbornik Prac Vyskumneho Ustavu Mliekarskeho v Ziline 1979/1980: 85-94, 1982

1st SBI meeting. Giving flavour to soft cheeses. Process Rennes ( 1119): 54-55, 1996