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Journal articles
Heat-induced volatiles and odour-active compounds in a model cheese
Emmanuel Bertrand
1
Elizabeth Machado-Maturana
1
Cyril Chevarin
1
Stéphane Portanguen
1
Frédéric Mercier
1
Pascal Tournayre
1
Saïd Abou El Karam
1
Anne-Sophie Guillard
2
Alain Kondjoyan
1
Jean-Louis Berdagué
1
Emmanuel Bertrand 1
Author IdHAL : emmanuel-bertrand ResearcherId : http://www.researcherid.com/rid/T-6324-2017 ORCID : https://orcid.org/0000-0001-5128-0119
Elizabeth Machado-Maturana 1
Author
Cyril Chevarin 1
Author
Stéphane Portanguen 1
Author IdHAL : stephane-portanguen ORCID : https://orcid.org/0000-0002-8266-2811
Frédéric Mercier 1
Author IdHAL : frederic-mercier
Pascal Tournayre 1
Author
Saïd Abou El Karam 1
Author Employer institution : Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement IdHAL : said-abou-el-karam ORCID : https://orcid.org/0000-0002-9573-6349
Anne-Sophie Guillard 2
Author
Alain Kondjoyan 1
Author Employer institution : Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement IdHAL : alain-kondjoyan ORCID : https://orcid.org/0000-0003-0636-3008
Jean-Louis Berdagué 1
Author
1
QuaPA - Qualité des Produits Animaux (France)
- INRA - Institut National de la Recherche Agronomique : UR0370 (France)
2
Fromageries Bel (France)
Abstract : The aim of this work was to identify and characterize the volatile compounds formed during the cooking of a model cheese. Particular attention was paid to the generation of the odour-active volatile fraction, which can contribute to the sensory characteristics of cheeses. To this end we used various analytical methods including two-dimensional gas chromatography coupled with time-of-flight mass spectrometry and chromatography—olfactometry. The changes observed in the volatile fraction enabled us to follow several markers of lipid oxidation, caramelization and Maillard reaction mechanisms during cooking. Maltol and furaneol, though present in only trace amounts, gave rise to "overcooked" odour defects in the cheese matrices.
Document type :
Journal articles
Complete list of metadata
https://hal-amu.archives-ouvertes.fr/hal-01852705
Contributor : Emmanuel Bertrand Connect in order to contact the contributor
Submitted on : Thursday, August 2, 2018 - 10:50:41 AM
Last modification on : Thursday, March 17, 2022 - 2:48:02 PM
Contributor : Emmanuel Bertrand Connect in order to contact the contributor
Submitted on : Thursday, August 2, 2018 - 10:50:41 AM
Last modification on : Thursday, March 17, 2022 - 2:48:02 PM
Identifiers
- HAL Id : hal-01852705, version 1
- DOI : 10.1016/j.idairyj.2011.04.007
- PRODINRA : 162915
- WOS : 000293029700011
Citation
Emmanuel Bertrand, Elizabeth Machado-Maturana, Cyril Chevarin, Stéphane Portanguen, Frédéric Mercier, et al.. Heat-induced volatiles and odour-active compounds in a model cheese. International Dairy Journal, Elsevier, 2011, 21 (10), pp.806 - 814. ⟨10.1016/j.idairyj.2011.04.007⟩. ⟨hal-01852705⟩
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