The Experts below are selected from a list of 42 Experts worldwide ranked by ideXlab platform
Jacques Olivier Bosset - One of the best experts on this subject based on the ideXlab platform.
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flavour and off flavour compounds of swiss Gruyere Cheese identification of key odorants by quantitative instrumental and sensory studies
International Dairy Journal, 2001Co-Authors: Michael Rychlik, Jacques Olivier BossetAbstract:Potent odorants of a typical sample of Gruyere Cheese and of a Gruyere exhibiting a potato-like off-flavour were quantified by isotope dilution analysis. The studies of sensory models revealed that 2-/3-methylbutanal, methional, dimethyltrisulphide, phenylacetaldehyde, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, methanethiol, as well as acetic, propionic, butyric, 3-methylbutyric and phenylacetic acids comprise the typical flavour of Gruyere Cheese. The potato-like character of one sample showing an aroma defect, however, was mainly attributed to a too high concentration of methional.
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flavour and off flavour compounds of swiss Gruyere Cheese evaluation of potent odorants
International Dairy Journal, 2001Co-Authors: Michael Rychlik, Jacques Olivier BossetAbstract:Abstract The flavour of a typical sample of Gruyere Cheese and that of a Gruyere exhibiting a potato-like off-flavour was examined by instrumental and sensory analyses. Based on the results of dynamic headspace gas chromatography-mass spectrometry (DHGC/MS), aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of static headspace samples (GCO-H), 2-/3-methylbutanal, methional, dimethyltrisulphide, phenylacetaldehyde, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, methanethiol, as well as butyric, 2-/3-methylbutyric and phenylacetic acid form the typical flavour of Gruyere Cheese. The potato-like character of the sample showing an aroma defect, however, could not be attributed definitively to one of these compounds. Considering the results of DHGC/MS and AEDA, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine could be the possible causes of the off-flavour.
Michael Rychlik - One of the best experts on this subject based on the ideXlab platform.
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flavour and off flavour compounds of swiss Gruyere Cheese identification of key odorants by quantitative instrumental and sensory studies
International Dairy Journal, 2001Co-Authors: Michael Rychlik, Jacques Olivier BossetAbstract:Potent odorants of a typical sample of Gruyere Cheese and of a Gruyere exhibiting a potato-like off-flavour were quantified by isotope dilution analysis. The studies of sensory models revealed that 2-/3-methylbutanal, methional, dimethyltrisulphide, phenylacetaldehyde, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, methanethiol, as well as acetic, propionic, butyric, 3-methylbutyric and phenylacetic acids comprise the typical flavour of Gruyere Cheese. The potato-like character of one sample showing an aroma defect, however, was mainly attributed to a too high concentration of methional.
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flavour and off flavour compounds of swiss Gruyere Cheese evaluation of potent odorants
International Dairy Journal, 2001Co-Authors: Michael Rychlik, Jacques Olivier BossetAbstract:Abstract The flavour of a typical sample of Gruyere Cheese and that of a Gruyere exhibiting a potato-like off-flavour was examined by instrumental and sensory analyses. Based on the results of dynamic headspace gas chromatography-mass spectrometry (DHGC/MS), aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of static headspace samples (GCO-H), 2-/3-methylbutanal, methional, dimethyltrisulphide, phenylacetaldehyde, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, methanethiol, as well as butyric, 2-/3-methylbutyric and phenylacetic acid form the typical flavour of Gruyere Cheese. The potato-like character of the sample showing an aroma defect, however, could not be attributed definitively to one of these compounds. Considering the results of DHGC/MS and AEDA, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine could be the possible causes of the off-flavour.
R Sieber - One of the best experts on this subject based on the ideXlab platform.
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the aroma composition of swiss Gruyere Cheese iv the acidic volatile components and their changes in content during ripening
Lwt - Food Science and Technology, 1993Co-Authors: J O Bosset, M Collomb, R SieberAbstract:Abstract Part IV first reports a list of acidic volatile components isolated and identified by GC-MSD in a pool of five mature, first class Swiss Gruyere Cheeses. The analysis of the outer zone (including the smear-coated rind), the middle and central zones revealed concentration gradients for some of the volatile components. The compounds found were principally fatty acids such as ethanoic, butanoic, propanoic, hexanoic, 2-methylbutanoic, 2-methylpropanoic, 3-methylbutanoic, pentanoic, octanoic and decanoic acids ranked by decreasing concentration, and hydroxybenzene (phenol). Changes in the content of these acidic volatile substances were then studied in two zones of eight first class Swiss Gruyere Cheese over a 12-month ripening period. Quantitative determination of main constituents were performed separately by GC-TCD for the eight loaves. Semi-quantitative analyses of minor compounds were carried out by GC-MSD or GC-FID only in a pooled sample. The content of 2-methylpropanoic, 2-methylbutanoic, 3-methylbutanoic, 4-methylpropanoic, hexanoic (particularly in the inner zone), octanoic, and decanoic acids as well as hydroxybenzene increased in an approximately exponential way during the ripening period. On the other hand, concentrations of total volatile fatty acids, ethanoic, propanoic, butanoic, pentanoic and hexanoic (particularly in the outer zone) showed a more linear increase. Some possible metabolic pathways for the formation of these Cheese flavour components are reviewed.
J O Bosset - One of the best experts on this subject based on the ideXlab platform.
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the aroma composition of swiss Gruyere Cheese iv the acidic volatile components and their changes in content during ripening
Lwt - Food Science and Technology, 1993Co-Authors: J O Bosset, M Collomb, R SieberAbstract:Abstract Part IV first reports a list of acidic volatile components isolated and identified by GC-MSD in a pool of five mature, first class Swiss Gruyere Cheeses. The analysis of the outer zone (including the smear-coated rind), the middle and central zones revealed concentration gradients for some of the volatile components. The compounds found were principally fatty acids such as ethanoic, butanoic, propanoic, hexanoic, 2-methylbutanoic, 2-methylpropanoic, 3-methylbutanoic, pentanoic, octanoic and decanoic acids ranked by decreasing concentration, and hydroxybenzene (phenol). Changes in the content of these acidic volatile substances were then studied in two zones of eight first class Swiss Gruyere Cheese over a 12-month ripening period. Quantitative determination of main constituents were performed separately by GC-TCD for the eight loaves. Semi-quantitative analyses of minor compounds were carried out by GC-MSD or GC-FID only in a pooled sample. The content of 2-methylpropanoic, 2-methylbutanoic, 3-methylbutanoic, 4-methylpropanoic, hexanoic (particularly in the inner zone), octanoic, and decanoic acids as well as hydroxybenzene increased in an approximately exponential way during the ripening period. On the other hand, concentrations of total volatile fatty acids, ethanoic, propanoic, butanoic, pentanoic and hexanoic (particularly in the outer zone) showed a more linear increase. Some possible metabolic pathways for the formation of these Cheese flavour components are reviewed.
Richard A. Scanlan - One of the best experts on this subject based on the ideXlab platform.
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Influence of Nitrate Levels Added to Cheesemilk on Nitrate, Nitrite, and Volatile Nitrosamine Contents in Gruyere Cheese
Journal of Agricultural and Food Chemistry, 1997Co-Authors: M. B. A. Gloria, S. R. Vale, O. L. Vargas, J.f. Barbour, Richard A. ScanlanAbstract:The influence of different nitrate levels added to Cheesemilk on residual nitrate, nitrite, and volatile nitrosamine contents in Cheese was investigated. Nitrate levels of 0 (control), 20, 80, and ...
