Caractérisation de l'emmental français "grand-cru". II. Analyses sensorielles

Berdagué, Jean‐Louis; Grappin, R.; Chaillet, B.; Clément, J. F.; Duboz, Gabriel; Pidoux, P.

doi:10.1051/lait:1990212

Cited by 10 publications

(9 citation statements)

References 5 publications

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“…These results, which confirm those found on cooked pressed cheeses [4,6] or on Cheddar cheese [2], show that free amino acids and small peptides play an important role in the flavour of Abondance cheese by contributing either directly to cheese taste or indirectly as precursors of flavour compounds. Thereby, isobutyric acid and isovaleric acid, originating from amino acids, and which have been associated with the "butyric acid" aroma in cheese, also contribute to the intensity and aromatic richness of odour and aroma.…”

Section: Cheese Flavoursupporting

confidence: 88%

“…Our study did not enable us to relate chemical composition to salty and bitter tastes in cheese and would suggest that the latter were linked rather to the peptide and amino acid composition [6,32] which were not analysed. The more intense bitterness of cheeses VZ3 and MX3 may also be explained by a delay in acidification observed during the manufacture [16].…”

Section: Cheese Flavourmentioning

confidence: 88%

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Relationships between flavour and chemical composition of Abondance cheese derived from different types of pastures

Bugaud

Buchin

Hauwuy

et al. 2001

Lait

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-The relationships between the flavour and composition of half-cooked pressed Abondance cheese (Haute-Savoie, France) were studied under natural cheese production conditions on the basis of different pastures exploited by 3 producers. Cheeses manufactured from milk produced from mountain pastures (M, n = 5, 1500-1850 m) were deemed to be more "fruity", "animal", "boiled milk" and "hazelnut" and less pungent and "propionic acid" than cheeses made from milk produced from valley pastures (V, n = 5, 850-1100 m). It was possible to partly attribute these differences in flavour to the presence of protein-based volatile compounds in the cheeses. The V cheeses had a greater variety of flavours than the M cheeses. Cheeses from gramineae-rich pastures had the most intense "cooked cabbage" odours, related to the greater amounts of sulphur compounds in these cheeses. Terpenes, which are more abundant in cheeses produced from dicotyledon-rich pastures, did not contribute directly to cheese aroma. The differences in flavour between the cheeses manufactured by the 3 producers were of the same magnitude as those observed between different pastures used by a same producer. The origin of the volatile compounds in the cheeses -whether of microbial origin or from the feed -was discussed.cheese / flavour / volatile compound / proteolysis / pasture Résumé -Relations entre la flaveur et la composition chimique de fromages d'Abondance fabriqués à partir de laits produits sur différents types de pâturages. Les relations entre la flaveur et la composition des fromages à pâte pressée demi-cuite de type Abondance (Haute-Savoie, France), ont été étudiées dans des conditions naturelles de production du fromage à partir de pâturages diffé-rents exploités par 3 producteurs. Les fromages fabriqués à partir de laits produits sur des pâturages de montagne (M, n = 5, 1500-1850 m) ont été jugés plus « fruité », « animal », « lait cuit » et « noisette » et moins piquant et « propionique » que les fromages issus de laits produits sur des pâturages de vallée (V, n = 5, 850-1100 m). Ces différences de flaveur ont pu être attribuées en partie à la présence dans les fromages de composés volatils issus du catabolisme des acides aminés. Les fromages V présentaient une plus grande diversité de flaveur que les fromages M. Les fromages issus de pâturages riches en graminées étaient les plus intenses en odeur « chou cuit », flaveur liée aux quantités plus importantes de composés soufrés dans ces fromages. Les terpènes, plus abondants dans les fromages issus de pâturages riches en dicotylédones, n'ont pas contribué directement à l'arôme des fromages. Les différences de flaveur des fromages entre les 3 producteurs ont été du même ordre de grandeur que celles observées chez un même producteur entre différents pâturages. Les origines microbienne et alimentaire des composés volatils des fromages ont été discutées.fromage / flaveur / composé volatil / protéolyse / pâturage

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Section: Cheese Flavoursupporting

confidence: 88%

Section: Cheese Flavourmentioning

confidence: 88%

Relationships between flavour and chemical composition of Abondance cheese derived from different types of pastures

Bugaud

Buchin

Hauwuy

et al. 2001

Lait

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“…However no differences were found between the different countries of production. The French Emmentaler "Grand-Cru" was characterised by a more intense flavour including the terms fruity, salted, pungent and sweet and by a weaker rancid odour than from the other French Emmentaler [27]. Monnet et al [37] positively correlated the type of soil (edaphic parameters) with the sensory quality of 20 Comté cheeses from the French Jura.…”

Section: Introductionmentioning

confidence: 99%

“…Many investigations have been carried out to characterise the Emmentaler Switzerland™ [10,11,12,13,14,15,16,17,18,19,20,21], the German [22,23,24,25] or the French Emmentaler [26,27], but few are dedicated to the geographic origin of a cheese sample. Rohm [28] carried out a regional classification of Emmentaler cheese in western Austria based on some chemical parameters.…”

Section: Introductionmentioning

confidence: 99%

Analytical methods for the determination of the geographic origin of Emmentaler cheese. Main framework of the project; chemical, biochemical, microbiological, colour and sensory analyses

Pillonel

Badertscher

Bütikofer

et al. 2002

European Food Research and Technology

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Emmentaler is a hard cheese produced and consumed in many countries. The authenticity of this cheese variety is becoming a matter of national importance with the imminent opening of the cheese market in Switzerland and the introduction of the PDO label for the Emmentaler Switzerland™. This paper is the first in a series reporting the search for parameters that make possible a geographic discrimination of Emmentalers. Twenty Emmentaler cheese samples from six regions in Europe (one from Switzerland, two from France, one from Austria, one from Germany and one from Finland) were considered. In this paper, chemical, biochemical, microbiological, colour and sensory parameters were investigated leading to the following preliminary results. The presence of Lb. helveticus seemed to be a good indicator of an origin other than Swiss. The concentration of enterococci, facultative and obligate heterofermentative lactobacilli and salt tolerant bacteria was significantly lower in Emmentaler Switzerland™ than in the foreign cheeses. Chemical parameters such as fat content and pH value as well as biochemical parameters such as L-and D-lactate and pyruvate allowed us to partially discriminate between the regions when these data were combined by principal component analysis. The colour of the body also showed significant differences.

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“…Aucune relation entre la fraction NSAPT et les descripteurs sensoriels n'apparaît ici mais les fromages ont tous le même âge. Le goût piquant, caractéristique de l'emmental français «grand-cru», est lié à des indicateurs d'une protéolyse avancée (Berdagué et al, 1990), ce qui ne semble pas le cas dans nos minifromages, où il 457 apparaît plutôt lié aux particularités du variant C de la caséine p. Biede et Hammond (1979) ont montré que la saveur douce est typique des gruyères et il semble, comme le soulignent ces auteurs, qu'elle soit corrélée à la richesse en calcium des fromages.…”

Section: Discussionunclassified

Comparaison des variants A et C de la caséine β des laits de vaches Tarentaises en modèle fromager de type beaufort. II. Protéolyse et qualité des fromages

Marie

Delacroix-Buchet

1994

Lait

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(Reçu le 24 mai 1994; accepté le 22 août 1994) Résumé -Quinze minifabrications fromagères ont été réalisées avec des laits individuels de vaches Tarentaises caséine~CC (~-Cn C) ou AA (~-Cn A), selon une technologie pâte cuite pressée aussi voisine que possible de celle du fromage de Beaufort. Les minifromages (environ 220 g) ont été affinés 8 semaines à 12°C. La protéolyse, la structure, la texture et la flaveur des fromages~-Cn C ont été comparées à celles des fromages~-Cn A. Il apparaît que les fromages~-Cn C, qui ont une faible teneur en matière grasse et une structure irrégulière (observée au microscope électronique), se caractérisent par une texture plus ferme et moins élastique que les fromages~-Cn A. On retrouve, dans les minifromages, des différences dans l'hydrolyse de la caséine~par la plasmine, liées à la structure biochimique particulière du variant C : la cinétique de dégradation est plus lente (proportion de fraction Y1)

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Caractérisation de l'emmental français "grand-cru". II. Analyses sensorielles

Cited by 10 publications

References 5 publications

Relationships between flavour and chemical composition of Abondance cheese derived from different types of pastures

Relationships between flavour and chemical composition of Abondance cheese derived from different types of pastures

Analytical methods for the determination of the geographic origin of Emmentaler cheese. Main framework of the project; chemical, biochemical, microbiological, colour and sensory analyses

Comparaison des variants A et C de la caséine β des laits de vaches Tarentaises en modèle fromager de type beaufort. II. Protéolyse et qualité des fromages

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