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Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link

Published online by Cambridge University Press:  01 June 2009

Nathalie Jollivet ,
Jean Chataud ,
Yves Vayssier ,
Maurice Bensoussan  and
Jean-Marc Belin
Nathalie Jollivet
Affiliation:
Université de Bourgogne, ENSBANA, Laboratoire de Biotechnologie, Campus Universitaire, 1 Esplanade Erasme, F-21000 Dijon, France
Jean Chataud
Affiliation:
Laboratoire de Recherche-Développement, TEXEL, F-86220 Dangé-Saint-Romain, France
Yves Vayssier
Affiliation:
Laboratoire de Recherche-Développement, TEXEL, F-86220 Dangé-Saint-Romain, France
Maurice Bensoussan
Affiliation:
Université de Bourgogne, ENSBANA, Laboratoire de Biotechnologie, Campus Universitaire, 1 Esplanade Erasme, F-21000 Dijon, France
Jean-Marc Belin*
Affiliation:
Université de Bourgogne, ENSBANA, Laboratoire de Biotechnologie, Campus Universitaire, 1 Esplanade Erasme, F-21000 Dijon, France
*
† For correspondance.
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Summary

Eight strains of Geotrichum candidum isolated from cheese were compared for aroma production. Twenty-four components, including alcohols, methyl ketones, fatty acids and esters, were identified by gas–liquid chromatography and gas chromatography–mass spectrometry of the volatile compounds produced by G. candidum cultures. Strains could be differentiated by their ability to produce dimethyldisulphide, phenol, phenylethanol and methyl ketones.

Type
Original Articles
Information
Journal of Dairy Research , Volume 61 , Issue 2 , May 1994 , pp. 241 - 248
Copyright
Copyright © Proprietors of Journal of Dairy Research 1994

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