Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses
Thibault Caron, Mélanie Le Piver, Anne-Claire Péron, Pascale Lieben, René Lavigne, Sammy Brunel, Daniel Roueyre, Michel Place, Pascal Bonnarme, Tatiana Giraud, Antoine Branca, Sophie Landaud, Christophe Chassard
Topics & Concepts
Penicillium roquefortiFood scienceFlavorPopulationBiologyCheese ripeningAcetoinAromaChemistryRipeningPenicilliumFermentationSociologyDemographyFermentation and Sensory AnalysisProbiotics and Fermented FoodsMicrobial Metabolism and Applications