The specific characteristics of taste and aroma of Taleggio cheese are related to metabolic activities of bacteria, yeasts and moulds which grow on the surface. B. linens plays a fundamental role producing sulphur compounds. With this work the volatile organic substances present on Taleggio surface have been determined: 13 groups have been identified; sulphur compounds and ketones are responsible for the formation of aroma.
Analisi delle sostanze volatili del taleggio / C.A. Cantoni, L.M. Chiesa, F. Cesana. - In: INDUSTRIE ALIMENTARI. - ISSN 0019-901X. - 44:451(2005), pp. 971-974.
Analisi delle sostanze volatili del taleggio
C.A. Cantoni;L.M. Chiesa;F. Cesana
2005
Abstract
The specific characteristics of taste and aroma of Taleggio cheese are related to metabolic activities of bacteria, yeasts and moulds which grow on the surface. B. linens plays a fundamental role producing sulphur compounds. With this work the volatile organic substances present on Taleggio surface have been determined: 13 groups have been identified; sulphur compounds and ketones are responsible for the formation of aroma.File in questo prodotto:
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