Occurrence of volatile chiral compounds in dairy products, especially cheese - A review

Authors
Mariaca, RG Imhof, MI Bosset, JO
Citation
Rg. Mariaca et al., Occurrence of volatile chiral compounds in dairy products, especially cheese - A review, EUR FOOD RE, 212(3), 2001, pp. 253-261
Citations number
106
Categorie Soggetti
Food Science/Nutrition
Journal title
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
ISSN journal
14382377 → ACNP
Volume
212
Issue
3
Year of publication
2001
Pages
253 - 261
Database
ISI
SICI code
1438-2377(2001)212:3<253:OOVCCI>2.0.ZU;2-Y
Abstract
The current review lists a total of 126 chiral compounds described in the l iterature for at least 21 different cheese varieties: 30 alcohols, 8 ketone s, 2 aldehydes, 20 esters, 20 lactones, 27 carboxylic acids, 13 hydrocarbon s (8 terpenes), 4 furanones, and 2 amines. Of these only a few authentic re ference compounds are commercially available. All these data are compiled i n seven tables.