チーズの風味成分に関する研究-5-Aspergillus oryzae chcsen Bによるチーズカード熟成中における揮発性カルボニル化合物の消長〔英文〕

概要

論文の詳細を見る
The purpose of this investigation was to determine the quantitative changes in volatile carbonyl compound(s) (VCC) which are produced during ripening of cheese curd by Aspergillus oryzae chosen B. The results obtained were as follows:(1) By use of paper chromatographic procedures, 2, 4-dinitrophenylhydrazone derivatives of VCC were isolated and identified. As the results, the following six compounds were detected from the ripened cheese curd: acetaldehyde, acetone, butanone-2, pentanone-2, heptanone-2 and nonanone-2.(2) Six compounds mentioned above were produced in whole milk cheese curd during ripening. But, pentanone-2, heptanone-2 and nonanone-2 were not detected in skim milk cheese curd and half skim milk cheese curd, and in these cheese curd, acetaldehyde, acetone and butanone-2 were significant in amount.(3) The kinds and contents of VCC at the start of ripening and during the ripening of cheeses are different. Especially, the formation of methyl ketones such as pentanone-2, heptanone-2 and nonanone-2 is influensed by the use of Aspergillus oryzae chosen B.
社団法人日本畜産学会の論文